Preheat oven to 200°C (390°F). Toss aubergine and red pepper with a drizzle of olive oil and a pinch of salt. Roast for 25–30 minutes until golden and tender.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them pop for a few seconds. Then add onion, garlic, and ginger. Cook until softened (about 5–6 minutes).
Stir in coriander, cumin, turmeric, chili flakes, and curry powder. Toast for 1 minute until fragrant.
Add cherry tomatoes and cook until they start to break down (about 5 minutes). Pour in coconut milk, stir, and simmer gently for 5–7 minutes.
Lower the heat and stir in The Coconut Collab Natural Yog and coconut sugar. Don’t boil, just gently heat to keep the yoghurt creamy and smooth. Season to taste.
Stir in the roasted aubergine, pepper, sugar snap peas, and baby spinach. Let the spinach wilt, the peas stay crisp-tender, and everything warm through. Add lime juice to finish.
Spoon curry over rice. Top with fresh coriander, extra yoghurt if you like, and a wedge of lime.
