- Heat the oil in a pan and add the onions and garlic. Cook on a low heat for 5 minutes until the onions are soft (try not to colour them). Then tip them into the slow cooker
- Add the cumin, paprika, chipotle paste, sweet potatoes, passata, oregano and chopped tomatoes to the slow cooker. Season and cover with a lid and gently cook for 6 – 8 hours
- One hour before you are ready to eat, remove the lid and stir in the salmon and beans (make sure the salmon is fully submerged into the sauce)
- Place the lid back on and cook for a further 1 hour or until the salmon is cooked through. Be careful not to over stir as this will break up the salmon)
- Add the chopped coriander and lime juice. Adjust the seasoning if required.
- Top with sour cream and serve with steamed rice or flat breads
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