Coconut Curry Meatballs

• 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

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

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

Taken from recipes-plus.com/api/v2.0/recipes/28278 (may not work)