Start by making the masala paste. Blitz the desiccated coconut, dried chillies, coriander seeds, cumin seeds, black peppercorns, and turmeric in a small food processor until finely ground. Add the lime juice and ½ cup of water, then blend until a coarse paste forms. Set aside.

Heat 2 tbsp of coconut oil in a saucepan over medium heat. Add the sliced onion and cook, stirring, for a few minutes until golden and softened. Toss in the finely chopped chilli, garlic, and ginger, stirring them through the onions. Then, add 20 curry leaves, letting them pop and release their aroma in the pan. Stir in the masala paste and let it cook briefly until fragrant.

Add the quartered Japanese eggplants and sweet potato wedges, ensuring they are coated in the rich, spiced mixture. Pour in the vegetable stock and coconut milk. Let the curry simmer gently, stirring occasionally for about 35 minutes until the vegetables are tender and the sauce thickens.

Add the tamarind paste, stirring to melt it into the sauce. Once the curry is ready, serve it over steamed rice. Add a wedge of lime, and coconut flakes to garnish.