Step #1

Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Step #2

Toss the sweet potato chunks with a little oil until well coated, then spread on the baking sheet in a single layer. Sprinkle with a good pinch of the sea salt. Roast for about 20 minutes or until softened, stirring a few times. Let cool.

Step #3

While the potatoes are roasting, heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once hot, add the leek then cook for 5 minutes until softened. 

Step #4

Add the turkey then break up with a wooden spoon and continue to cook until the meat is cooked through and its moisture has evaporated, which should take about 15 minutes. Keep breaking the meat up as you go. 

Step #5

Add the asafoetida, cumin, paprika, chilli powder and a big pinch of salt, stirring to coat and cook for 1 minute more.

Step #6

Add the peppers, tomatoes and the Bay's Kitchen Arrabbiata Stir-in Sauce and a big pinch of salt; increase the heat to high and add 1/2 the bay's kitchen jar of water. Once the mixture comes to a boil, reduce the heat to medium and cook, uncovered, for 10 minutes.

Step #7

Stir in the cooled sweet potatoes and add the lime juice then adjust the seasoning as needed. Cook for another 10 minutes to blend the flavour adding more water if needed.

Step #8

Take the pan off the heat then make the almond cream, by adding the almonds and water to a food processor and blitzing to a cream consistency.

Step #9

Serve in bowls with a dollop of cream, sliced spring onions and coriander.