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
points
fibre
vegetables
points
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
olive oil - ghee, clarified butter
shallots - white onion,
**pomegranate molasses - tamarind paste
points
fibre
vegetables
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 βLowβ 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.
Notes
Alternatives:
olive oil - ghee, clarified butter
shallots - white onion,
**pomegranate molasses - tamarind paste
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