Turkey and Sweet Potato Curry |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
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