In a large pot, heat 2 tablespoons of coconut or avocado oil over medium-high heat. Add the cubed aubergine and sauté for about 7 minutes until golden brown and slightly tender, then transfer to a plate and set aside.

In the same pot, add another tablespoon of oil if needed, then toss in the diced onion, minced garlic, and grated fresh ginger. Sauté for about 5 minutes until the onion turns translucent and softens.

Return the sautéed aubergine to the pot, then add in the tomato paste, curry powder, coconut sugar, cumin seeds, ground coriander, garam masala, and optional red chili flakes. Stir thoroughly and cook for about 2-3 minutes until fragrant.

Pour in the full-fat coconut milk and the water, stirring to combine. Bring to a gentle boil, then reduce to low heat and simmer for about 15 minutes.

Once cooked, stir in the chopped cilantro and adjust seasoning with sea salt. Serve warm over rice or with naan bread.