Spiced Indian Meatballs

1. 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. 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. 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. 4

   Return the meatballs to the pan with the beans and simmer for 4-5 mins to heat through.

5. 5

   Sprinkle with cilantro and serve with couscous and naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.