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.