Begin with some coconut oil in a large skillet and get a large onion, quite roughly chopped, softening.
Add in some chunks of turkey meat and ensure it is all browned.
Add in some cubed sweet potato.
In with some garlic, ginger, turmeric, ground coriander and black pepper.
Stir in a carton of chopped tomatoes, a good squirt of tomato puree to thicken and top up with chicken stock.
Let it simmer for about 20 minutes, by which time the turkey will be well cooked, the sweet potato will be softened and the liquid reduced.
For a further 10 minutes, just to finally reduce, add in something green - spinach would be great, but I didn't have any, so in with some chopped kale. I also added some chopped celery, fresh chillies, more black pepper and some smoked sea salt.
Boil an egg, too.
Hungry? Serve out into a wide brimmed bowl, egg on top cut in half and some fresh coriander to garnish.
Sit back in front of a roaring fire and enjoy! Chilean Merlot was the choice of drink.
