Put 2 tablespoons of coconut oil in a large saucepan over medium heat.
Add the cashews and shallots.
Cook for 5 minutes, stirring often until the cashews begin to brown.
Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin to pop.
Add the garlic, ginger, turmeric, curry powder, chili powder, chilies, red bell pepper, and eggplant.
Cook for five minutes, stirring frequently.
Add the coconut milk.
Cover partially, and let simmer for 20 minutes over low heat.
Rice the cauliflower by putting the florets into a food processor with the blade.
Do this in batches because otherwise some florets get riced and some are left chunky. Small batches is key.
In a separate pan with the remaining coconut oil over medium-high heat, cook the cauli rice for about 3 -5 minutes until warm and just starting to lightly brown. This isn’t a necessary step, I just wanted my “rice” to be warm and cooked a bit.
Place the cauli rice on a dish or bowl and serve your curry on top.
Watch out for the red chilies!! Pick them out before serving.