It's all vegetal sweetness with this mildly warming plant-based curry. Eggplant softens to caramelised perfection in the oven, while in the pan, red onion transforms into sweet curls. In goes chickpeas and korma paste to bring it all together atop bowls of golden rice. It's a glow up everyone will show up for.
Preheat oven to 220°C fan-forced. Cut eggplant into 2cm-thick wedges and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) oil and ¼ teaspoon salt flakes and toss to coat. Bake for 20–25 minutes or until caramelised and softened. While eggplant is baking, continue with step 2.
Place rice, turmeric and 310ml (1¼ cups) water in a saucepan over medium heat and stir once to combine. Bring to the boil and cover with a lid. Reduce heat to low and cook for 15 minutes or until tender. While rice is cooking, continue with step 3.
Peel and slice onion into thin half-moons. Heat remaining oil in a saucepan over medium-high heat. Add onion and a sprinkle of salt and cook for 3–4 minutes or until caramelised.
Drain chickpeas. Add korma paste to onion and stir for 30 seconds or until fragrant. Add chickpeas, coconut milk, 125ml (½ cup) water and stock cube and bring to a simmer. Reduce heat to medium and cook for 5–6 minutes or until sauce has reduced.
Add eggplant and baby spinach to korma mixture and stir through to wilt spinach. Season with salt and pepper.
Roughly chop cashews. Cut lime into wedges. Divide turmeric rice between bowls and top with curry and cashews. Serve with lime wedges.