This curry is delicious on its own or served over cooked rice, preferably basmati or other long-grain white rice.
In a blender, combine shallots, ginger, garlic, curry powder, and 1/3 cup water; blend until smooth.
Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add shallot mixture; cook, stirring frequently, until starting to darken, 3 to 5 minutes. Add sweet potatoes; cook, stirring frequently, until starting to brown, 2 to 3 minutes.
Add okra and 3 cups water. Bring to a boil; reduce heat to medium, and simmer until potatoes are tender, 8 to 10 minutes. Stir in turkey, and cook until just opaque throughout, 3 to 4 minutes. Season with salt and pepper.