1
Open up a Bakewell slow cooker liner and line the slow cooker.
2
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.
3
With 1kg of sweet potatoes, peel them and chop into chunks.
4
Add the chunks to the pan with heated oil and cook for 5 minutes and transfer them to the slow cooker afterwards.
5
Add to the slow cooker 250g of passata sauce and 400mls of coconut milk, stirring well.
6
Close the slow cooker lid and cook for 6-8 hours.
7
Serve in a bowl with couscous and garnish with coriander.
