Wash, rinse and soak rice for 30 minutes.

In large pot over medium heat, add oil and all dry spices (except saffron) and heat until warmed.

Add onions, ginger and garlic puree and tomatoes. Sautee until onions are translucent or tomatoes have broken down. Stir in saffron and yogurt.

Add strained rice and stir for 1-2 minutes.

Add vegetable stock and bring to boil. Turn down to simmer with lid off until all liquid has been absorbed.

Turn off burner and put lid on. Let sit for 3 minutes. Remove lid and fluff with fork.

In medium pot over medium heat, add olive oil, onions, dates, cashews, shredded coconut and ginger and garlic puree. Sautee until golden.

Add coconut cream and sesame seeds. Simmer for 5 minutes.

Transfer to high-speed blender and pulse until gravy has formed. Set aside.

In medium bowl, combine eggplant, vinegar and salt. Set aside to marinate.

In medium pot over medium-high heat, add coconut oil and dry spices until mustard seeds pop.

Lower heat and add onion. Continue to stir until onion is caramelized.

Add ginger and garlic puree, tamarind paste, pumpkin and the gravy. Stir and continue to simmer until pumpkin is tender.

Add strained eggplants and cook until soft.

Add spinach and let it wilt.

Serve over warm rice and garnish with cilantro.