Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and marinate 500 grams of tempeh cubes with 1 teaspoon of blue fenugreek, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for 15 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat, then sauté 300 grams of finely chopped onions until softened, about 8 minutes.

3. 3

   Add 6 minced cloves of garlic and 1 teaspoon of Imeretian saffron to the pan with the onions, cooking for 1 minute until fragrant.

4. 4

   Stir in 800 grams of peeled and chopped tomatoes, 1 cup of vegetable broth, 1 teaspoon of coriander powder, 1 teaspoon of paprika, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of black pepper, bringing the mixture to a simmer.

5. 5

   Gently transfer the tomato mixture and the marinated tempeh to a clay pot, cover it, and bake in the preheated oven for 45 minutes.

6. 6

   After baking, stir in 60 grams of crushed walnuts and 15 grams of fresh chopped cilantro, along with the remaining 1/2 teaspoon of blue fenugreek.

7. 7

   Return the uncovered clay pot to the oven for an additional 15 minutes to allow the flavors to meld and the sauce to thicken slightly.