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!

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Prep time
20 minutes
Cook time
360 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 Days
Diet
Vegetarian
ALTERNATIVELY
Vegan
Contains
Dairy, Grains
Ingredients
Serves 2
shallot
finely sliced
tomato puree
pomegranate molasses
baby tomatoes
wholegrain rice
butter
mint
pomegranate seeds
vegetable stock
okra
olive oil
smoked paprika
yoghurt (dairy)
coriander seeds
freshly ground
birdseye chilli
sliced
garlic cloves
sliced
jackfruit (can in water)
drained and rinsed
saffron

NUTRITION PER SERVING (Read more)

628kcal
Calories
19g
Protein
14g
Total Fat
117g
Carbs
17g
Fibre
46g
Sugars
351mg
Calcium
27%
 
8mg
Iron
42%
 
254mg
Magnesium
61%
 
568mg
Phosporus
45%
 
2150mg
Potassium
46%
 
511mg
Sodium
22%
 
4mg
Zinc
37%
 
1mg
Copper
86%
 
1mg
Vitamin B1
65%
 
1mg
Vitamin B2
39%
 
8mg
Vitamin B3
52%
 
2mg
Vitamin B6
95%
 
210mcg
Vitamin B9
53%
 
211mcg
Vitamin A
23%
 
0mcg
Vitamin B12
2%
 
101mg
Vitamin C
113%
 
0mcg
Vitamin D
1%
 
4mg
Vitamin E
29%
 
48mcg
Vitamin K
40%
 
Calories: 628kcal; Protein: 19g; Total Fat: 14g; Carbs: 117g; Fibre: 17g; Sugars: 46g; Calcium: 351mg (27%); Iron: 8mg (42%); Magnesium: 254mg (61%); Phosporus: 568mg (45%); Potassium: 2150mg (46%); Sodium: 511mg (22%); Zinc: 4mg (37%); Copper: 1mg (86%); Vitamin B1: 1mg (65%); Vitamin B2: 1mg (39%); Vitamin B3: 8mg (52%); Vitamin B6: 2mg (95%); Vitamin B9: 210mcg (53%); Vitamin A: 211mcg (23%); Vitamin B12: 0mcg (2%); Vitamin C: 101mg (113%); Vitamin D: 0mcg (1%); Vitamin E: 4mg (29%); Vitamin K: 48mcg (40%)
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Notes

Alternatives:
olive oil - ghee, clarified butter
shallots - white onion,
**pomegranate molasses - tamarind paste

Diet
Vegetarian
ALTERNATIVELY
Vegan
Contains
Dairy, Grains
Ingredients
Serves 2
shallot
finely sliced
tomato puree
pomegranate molasses
baby tomatoes
wholegrain rice
butter
mint
pomegranate seeds
vegetable stock
okra
olive oil
smoked paprika
yoghurt (dairy)
coriander seeds
freshly ground
birdseye chilli
sliced
garlic cloves
sliced
jackfruit (can in water)
drained and rinsed
saffron

Ingredients

Serves 2
shallot
finely sliced
tomato puree
pomegranate molasses
baby tomatoes
wholegrain rice
butter
mint
pomegranate seeds
vegetable stock
okra
olive oil
smoked paprika
yoghurt (dairy)
coriander seeds
freshly ground
birdseye chilli
sliced
garlic cloves
sliced
jackfruit (can in water)
drained and rinsed
saffron

Instructions

Your notes
1

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

2

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

3

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

4

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.

5

Serve with yoghurt.

Notes

Alternatives:
olive oil - ghee, clarified butter
shallots - white onion,
**pomegranate molasses - tamarind paste

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