In a small pot, bring 1 1/2 cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.

While the rice cooks, roughly chop the mushrooms. Thinly slice the scallion, keeping the greens and whites separate. Cut the eggplant into 3/4-inch cubes. Cut the lime into wedges.

Toss the eggplant on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, until soft and golden brown.

Heat a large pan over medium heat. Add the cashews to the dry pan and cook, tossing, for 2-3 minutes, until toasted and fragrant.

Heat a drizzle of oil in the same pan over medium heat. Add the curry powder and scallion whites and cook, stirring constantly, for about 1 minute, until fragrant. Add the mushrooms and 1/2 cup coconut milk to the pan and bring mixture to a boil. Once boiling, add 1 tablespoon peanut butter to the pan and stir to combine. Simmer for 10 minutes, until mushrooms are tender. Season with salt and pepper.

Once ready, stir the roasted eggplant and rice into the pan with the coconut mixture. Season with salt and pepper. Finish with a squeeze of lime, to taste.

Serve garnished with the toasted cashews, scallion greens, a wedge of lime, and enjoy!