Beef meatballs with eggplant dhal

1.To make dhal, heat half the oil in a large saucepan over moderate heat. Add onion; cook, stirring occasionally, for about 5 minutes, or until onion is soft. Add garlic, 2 tablespoons of the curry paste; cook, stirring for about 30 seconds, or until fragrant. Add eggplant; cook and stir for about 3 minutes. Add tomatoes, lentils, crumbled stock cube and 1 1/2 cups water. Bring the boil. Reduce heat to low; simmer for about 8 minutes, or until lentils are tender. Add spinach and 1 tablespoon of the yoghurt; cook, stirring, for about 1 minute, or until spinach has just wilted.

2.Meanwhile, combine remaining paste, mince, breadcrumbs, egg and coriander in a bowl. Shape mixture into 8 meatballs. Heat remaining oil in a frying pan over moderate high heat. Cook meatballs for about 6-8 minutes, or until browned and cooked.

3.Serve meatballs with dhal and remaining yoghurt.