Smoked Haddock Sweet Potato Curry

Method

1. Place the sweet potato, red pepper, onion and butter beans into your slow cooker pot.
2. Blend the coconut milk (400g) with the curry sauce mix, stir well, and pour over the vegetables in the slow cooker.
3. Cover and cook for 4 hours on HIGH or 8 hours on LOW, until the vegetables are tender.
4. Remove the lid, add the chopped coriander and stir through.
5. Add the smoked haddock to the slow cooker, cover, and cook for a further 20 minutes.
6. Remove the lid and leave to stand for 5 minutes before serving with a poached egg and a sprinkling of coriander.