Jackfruit, Tomato and Okra Slow Cooker Stew with Saffron Rice

Ingredients (Serves 2)

• 600 g 21.2 oz shallotfinely sliced
• 4 tbsp 4 tbsp tomato puree
• 1 tbsp 1 tbsp pomegranate molasses
• 20 g 0.7 oz baby tomatoes
• 150 g 5.3 oz wholegrain rice
• 1 tsp 1 tsp butter
• 15 g 0.5 oz mint
• 50 g 1.8 oz pomegranate seeds
• 300 ml 10.1 fl oz vegetable stock
• 200 g 7.1 oz okra
• 1 tbsp 1 tbsp olive oil
• 1 tsp 1 tsp smoked paprika
• 2 tbsp 2 tbsp yoghurt (dairy)
• 1 tsp 1 tsp coriander seedsfreshly ground
• 1 1 birdseye chillisliced
• 10 10 garlic clovessliced
• 1 1 jackfruit (can in water)drained and rinsed
• saffrona pinch