Turkey and Sweet Potato Curry

Dreamgoddess's Note:

My family loves this curry served on it's own, but I love it served over rice. If serving over rice, I suggest basmati.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 shallots , coarsely chopped
• 3 inches piece fresh ginger , peeled and sliced
• 4 garlic cloves
• 1 tablespoon curry powder
• 1⁄3; cup water
• 2 tablespoons vegetable oil
• 2 medium sweet potatoes , peeled and cut in 3/4-inch cubes
• 10 ounces frozen cut okra , thawed
• 3 cups water
• 1 ½ lbs turkey cutlets , cut in 1-inch strips
• salt and pepper , to taste

Directions:

1. Combine the shallots, ginger, garlic, curry powder and 1/3 c water in a blender; blend until smooth.
2. On medium high heat, heat the oil in a Dutch oven.
3. Pour in the shallot mixture and, stirring frequently, cook about 3-5 minutes or until the mixture starts to darken.
4. Add in the potatoes, continuing to stir frequently.
5. Cook 2-3 minutes, or until the potatoes start to brown.
6. Add the okra and 3c water; bring to a boil.
7. Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are tender.
8. Add in the turkey and cook 3-4 minutes more (the turkey should be opaque throughout when done).
9. Season with salt and freshly ground pepper.