2 tsps coconut oil
1 tbsp fresh ginger, finely chopped
1 heaped tsp paprika
1 tsp ground turmeric
400g turkey breast steaks, cut into bite-sized pieces

1 small white onion, finely chopped
125g button mushrooms, sliced
2 cloves garlic, finely chopped
1 medium-sized courgette, chopped
4 medium-sized carrots, peeled and chopped
600g tinned chopped tomatoes
3 vine-ripened tomatoes, chopped
2 tbsps tomato purée
a good pinch of sea salt and ground black pepper a few drops of tabasco (optional)

Melt the coconut oil in a large saucepan over a low heat.

Add the ginger, paprika and turmeric and fry for 30 seconds, stirring continuously.

Add the turkey and cook for 2 minutes, stirring frequently, to seal on both sides.

Add the onion and sauté for 4 minutes, stirring frequently.

Add the mushrooms and fry for 3-4 minutes, stirring until soft.

Add the garlic and fry for 1 minute, stirring frequently.

Add the courgette and carrots and fry for 4 minutes, stirring occasionally.

Add the remaining ingredients and stir well.

Bring to a gentle simmer, cover and cook for 15 minutes or until the carrots are tender.

Taste and add more seasoning if required.
Serve on a bed of steamed rice or enjoy on its own.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.