Blitz your curry paste to a smooth paste, add a little water if need be.
Heat a large frying pan and, in batches, fry your aubergine over a high heat in a little groundnut oil until golden all over, adding cumin seeds at the last few minutes to crisp up with it.
Now, in a pot, heat some coconut butter over a medium heat and add your paste, making sure it doesn’t catch (lower the heat if need be). Keep cooking until fragrant. If it's starting to dry out or catch, add a little water.
Now add the stock, coconut milk and tamarind, and simmer for 5 minutes until infused. Then, add the aubergine and a good squirt of honey and slowly simmer for a further 15 minutes, before adding peanut butter and mix through and infuse for a few more minutes.
Finish with a good squeeze of lime. Now taste to see for adjustments – maybe more spice, salt or tang needed.
Mix the yoghurt mixture and season.
Serve with steamed rice and garnish with toasted chopped peanuts, freshly chopped coriander, chilli and a dollop of the yoghurt mixture.