Make the curry paste
Lightly rinse the beans, and add them to a pot of cold water. Bring to boil and let it cook for 40 - 45 minutes until the beans are soft. DO NOT ADD SALT. Drain and set aside.
Prepare the marinade for the beef while the beans are cooking. Mix soy sauce, garlic and paprika, and pour over the beef. Mix properly using fingers and allow meat the marinade for 10 minutes in the refrigerator.
Heat 1 teaspoon of olive oil and fry the beef for 5 - 7 minutes in total, turning frequently to avoid burning or sticking to the pan. Remove from pan and set aside.
Add 1 tablespoon of olive oil to the pan and when hot, fry the curry paste for 5 minutes, stirring frequently. Add coconut milk, tomato passata and half a stock cube. Reduce the heat to low/medium and simmer covered for 20 - 25 minutes. Add the brown sugar, fish sauce and natural yoghurt. Stir in properly. Then add the chickpeas and black-eyed beans and beef to the pan. Allow to simmer for 10 minutes.