Curry Jackfruit Rice & Peas Cabbage Yam

Ingredients:
1 can of jackfruit, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
1 tablespoon of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of ground turmeric
1 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 cup of brown rice
2 cups of water
1 can of black beans, drained and rinsed
1/2 head of cabbage, chopped
1 yam, peeled and diced
1 can of coconut milk
1 tablespoon of olive oil
Salt and pepper, to taste
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-5 minutes until the onion is translucent.
Add the jackfruit and cook for another 5 minutes until the jackfruit is slightly browned.
Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for another 2-3 minutes until the spices are fragrant.
Add the brown rice and water to the pot. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 35-40 minutes until the rice is tender.
In a separate pan, heat the black beans over medium heat. Add salt and pepper to taste.
In another pot, boil the yam for 10-15 minutes until it is fork-tender.
In a large pan, heat the coconut milk over medium heat. Add the chopped cabbage and cook for 5-7 minutes until the cabbage is tender.
Serve the jackfruit curry over the brown rice, with the black beans, cabbage, and yam on the side.