2 tablespoons olive oil
1 medium white or yellow onion, diced
3 garlic cloves, minced
1 jalapeño pepper, deveined, seeded, and minced
1 large sweet potato, peeled and diced
4 tablespoons curry powder
1 (15-ounce) can fire roasted diced tomatoes, undrained
1/2 cup SunButter, any smooth variety
4 cups gluten free chicken broth
1/4 teaspoon cayenne pepper, or to taste
4 cups cooked turkey or chicken
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste
3 cups baby spinach
Rice for serving, optional
Heat the oil in a large skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute. Add the sweet potato and curry powder and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, SunButter, chicken broth, and cayenne. Bring to a boil, stirring occasionally.
Cover the pan, lower the heat and simmer for 20 minutes or until the sweet potatoes are tender.
Taste and season with salt and pepper. Add the turkey, cover the pan and cook until the turkey is heated through, about 5 minutes.
Stir in the spinach and serve hot over rice, if desired.