Total Time
35mins
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition

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.

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