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Jackfruit, Tomato and Okra Slow Cooker Stew with Saffron Rice

This is loosely influenced by 'Bamya' a Turkish, North African and Middle Eastern okra stew. We've replaced the traditional meat with tinned jackfruit... that's full of fibre and easy to prepare. Rinse before cooking and with okra, look for firm, crunchy pods. The bendy ones are more slimey! Read more This is loosely influenced by 'Bamya' a Turkish, North African and Middle Eastern okra stew. We've replaced the traditional meat with tinned jackfruit that's full of fibre and easy to prepare. Rinse before cooking and with okra, look for firm, crunchy pods. The bendy ones are more slimey!

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Dairy

Ingredients

Serves 2

Metric Imperial

olive oil

smoked paprika

coriander seeds

freshly ground

birdseye chilli

sliced

shallot

finely sliced

garlic cloves

sliced

jackfruit (can in water)

drained and rinsed

tomato puree

pomegranate molasses

baby tomatoes

okra

vegetable stock

wholegrain rice

saffron

butter

mint

pomegranate (seeds)

yoghurt (dairy)

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

smoked paprika

coriander seeds

freshly ground

birdseye chilli

sliced

shallot

finely sliced

garlic cloves

sliced

jackfruit (can in water)

drained and rinsed

tomato puree

pomegranate molasses

baby tomatoes

okra

vegetable stock

wholegrain rice

saffron

butter

mint

pomegranate (seeds)

yoghurt (dairy)

Share ingredients

Method

Gather your ingredients and set the slow cooker to its highest setting, then add the olive oil and replace the lid.

Add all the dry spices to the oil, then the hot chilli, followed by the shallots and garlic. Give everything a good stir.

Add the remaining ingredients. Stir gently, cover with the lid and leave on ‘Low’ for six hours.

20 minutes before you are ready to eat, cook the rice according to packet instructions, adding saffron at the start. Season, finish with the butter, garnish with pomegranate and mint.

Serve with yoghurt.

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