Tomato stew

Step 1/9

• 113⅓ g beans (for serving)

Cook the black eyed beans with enough water in a pressure pot and set aside, making sure it’s properly cooked.

Step 2/9

• ¼ kg venison tenderloin
• 4½ g stock cubes
• ⅛ tsp salt
• ¼ tbsp cayenne pepper

Prepare meat stock by seasoning with salt, some chopped onions, stock cube, cayenne pepper and cook until the meat is tender.

Step 3/9

Extract meat from the stock and grill in the oven.

Step 4/9

• 1⅛ tomatoes
• ½ bell peppers
• ¼ red onion
• 1⅛ cloves garlic

In a food processor, process the tomatoes, bell peppers, garlics, onion until purée. Pour in a saucepan and cook for 20 mins. or until its water dries out.

Step 5/9

• 75½ g tomato paste
• 27¾ ml flaxseed oil
• ¼ tbsp curry powder
• ¼ tsp dried thyme

Heat up a wok. Add the oil, tomato paste, curry powder, dried thyme and stir-fry for 3 mins.

Step 6/9

• 176⅔ ml water

Add the meat stock and stir until the mixture is well incorporated. Add the water and stir, cover lid and cook for about 30 mins.

Step 7/9

• ⅔ stalks curry leaves

Wash the curry leaves, add to the pot and stir. Cover the pot and allow to simmer on low heat for 10 mins.

Step 8/9

Take out the grilled venison from the oven and gently drop into the pot.

Step 9/9

Allow the cooked stew to stand for 5- 10 minutes before serving. Dish and serve with the cooked beans.

Enjoy your meal!