1. In a large pot, heat 1½ tsp (7 mL) of the oil over medium heat. Add turkey and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Season with ½ tsp (2 mL) of the salt and the black pepper. Remove with a slotted spoon to a plate lined with paper towels.

2. Drain the fat from the pot, add the remaining oil and heat over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic, ginger, hot pepper flakes and curry powder; sauté for 1 minute. Add tomatoes with juice, sweet potatoes and stock; bring to a boil. Cover, reduce heat to low and simmer gently until potatoes are almost tender, about 10 minutes. Whisk in coconut milk and peanut butter. Return turkey to the pot and stir in brown sugar and the remaining salt; simmer until sweet potatoes are tender and flavors are blended, about 20 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.

3. Ladle into heated bowls.