Spiced Indian Meatballs

• 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

1. 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.
2. 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.
3. 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.
4. Return the meatballs to the pan with the beans and simmer for 4-5 mins to heat through.
5. Sprinkle with cilantro and serve with couscous and naan.

vegetable oil, meatballs, onion, curry, baby eggplant, coconut milk, tomatoes, green beans, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23464 (may not work)