Coconut Curry Meatballs - cooking recipe

Ingredients

2 tbsp vegetable oil
14 oz ready-made meatballs
1 None onion, peeled and chopped
2 tbsp hot curry paste
1 lb baby eggplant, sliced
1 None (14-oz) can coconut milk
6 None tomatoes, chopped
4 1/2 oz green beans, trimmed
None None cilantro leaves, to serve
None None Steamed basmati rice, to serve

Preparation

Heat half of the oil in a large skillet over a medium heat. Brown the meatballs for 4-5 mins, turning. Transfer to a plate.
Heat the remaining oil in the same pan on high. Saute the onion for 2-3 mins, until tender. Add the paste and cook for 1-2 mins, until fragrant.
Stir in the eggplant and cook for 3-4 mins until tender. Add the coconut milk and tomatoes, cover and simmer for 15-20 mins.
Return the meatballs to the pan with the beans. Simmer for 4-5 mins to heat through. Sprinkle with cilantro and serve with rice.