Sauté onion in olive oil until tender. Add ginger, mustard, cumin and coriander. Cook until browned. Stir in eggplant, coconut milk, garlic, honey and tomato paste; stir to combine. Add additional water if the mixture looks too thick. Simmer until eggplant is tender. Stir in salt and cilantro. Serve over brown rice, ½ – ¾ cup per serving, reserved from Day 1. Tip: Serve leftover curry wrapped in a pita for tomorrow’s lunch.

Cut 1 head cauliflower into bite-sized florets and sprinkle with 1 tsp cumin seed, 2 Tbsp olive oil, and ¼ tsp sea salt. Roast on a cookie sheet at 400° for 20 minutes or until tender. Serve with red bell pepper slices.