Open up a Bakewell slow cooker liner and line the slow cooker.
In a large pan heat 1 tablespoon of oil and 1 chopped onion. Add to this 1 teaspoon of paprika and cayenne, 2 chopped garlic cloves, 2 chopped peppers, 200grams of shredded cabbage and an inch of grated ginger. Stir together cooking for 5 minutes and pour into the slow cooker.
With 1kg of sweet potatoes, peel them and chop into chunks.
Add the chunks to the pan with heated oil and cook for 5 minutes and transfer them to the slow cooker afterwards.
Add to the slow cooker 250g of passata sauce and 400mls of coconut milk, stirring well.
Close the slow cooker lid and cook for 6-8 hours.
Serve in a bowl with couscous and garnish with coriander.