Spiced Indian Meatballs

• 2 tablespoons vegetable oil
• 14 ounces meatballs package ready-made
• 1 onion peeled and chopped
• 2 tablespoons curry paste
• 1 pound baby eggplant sliced
• 14 ounces coconut milk
• 6 tomatoes chopped
• 4 1/2 ounces green beans trimmed, about 1 cup
• couscous
• naan bread
• cilantro leaves

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, onion, curry, coconut milk, tomatoes, green beans, couscous, bread, cilantro

Taken from www.yummly.com/recipe/Spiced-Indian-Meatballs-1406346 (may not work)