Spiced Indian Meatballs - cooking recipe

Ingredients

2 tbsp vegetable oil
14 oz package ready-made meatballs
1 None onion, peeled and chopped
2 tbsp hot curry paste
1 lb baby eggplant, sliced
14 oz coconut milk
6 None tomatoes, chopped
4 1/2 oz green beans, trimmed (about 1 cup)
None None Cilantro leaves, couscous, naan bread, to serve

Preparation

In a large skillet, heat half of the oil over medium heat. Cook the meatballs for 4-5 mins, turning, until well browned. Transfer to a plate.
Heat the remaining oil in the same pan. Saute the chopped onion for 2-3 mins, until golden, then stir in the curry paste. Cook for 1-2 mins, until fragrant.
Stir in the eggplant and cook for 3-4 mins, until tender. Mix in the coconut milk and tomatoes. Cover and simmer for 15-20 mins.
Return the meatballs to the pan with the beans and simmer for 4-5 mins to heat through.
Sprinkle with cilantro and serve with couscous and naan.