Step 1

Prepare the following, placing each in the same small bowl as you complete it: Mince 1 medium jalapeño pepper, 1 large shallot, and 3 garlic cloves.

Step 2

Trim and cut 1 pound eggplant into 1/2-inch cubes.

Step 3

Heat 2 tablespoons of the neutral oil in a small pot or large saucepan over medium heat until shimmering. Add the eggplant and 2 teaspoons kosher salt, and cook until the eggplant begins to brown and soften, about 5 minutes.

Step 4

Make a well in the center of the pot. Add the remaining 1 tablespoon neutral oil to the well, then addd the jalapeño mixture into the well. Sauté until fragrant and soft, about 1 minute.

Step 5

Add 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander, and sauté until fragrant, about 30 seconds. Add 1 (about 14-ounce) can coconut milk and 1 (14.5-ounce) can diced tomatoes and their juices, and scrape any browned bits from the bottom of the pot. Bring to a gentle simmer, reducing the heat as needed.

Step 6

Cover and simmer until the eggplant is tender and the sauce is creamy and thickened, about 15 minutes. Taste and season with more kosher salt as needed. Garnish with 1/4 cup fresh cilantro leaves and serve with steamed rice and lime wedges if desired.