Turkey and Sweet Potato Curry

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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 1⁄2 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.