Tomato stew | Recipe | Kitchen Stories

Ingredients

• 1 kg venison tenderloin
• 5 tomatoes
• 2 bell peppers
• 1 red onion
• 5 cloves garlic
• 340 g tomato paste
• 20 g stock cubes
• 125 ml flaxseed oil
• 0.5 tsp salt
• 1 tbsp curry powder
• 1 tsp dried thyme
• 3 stalks curry leaves
• 795 ml water
• 510 g beans (for serving)
• 1 tbsp cayenne pepper
• 700 ml venison stock