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This curry is delicious on its own or served over cooked rice, preferably basmati or other long-grain white rice. Curry powder and fresh ginger bring warm, spicy flavor to each bowl.

Everyday Food, March 2005

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prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

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Directions

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  • In a blender, combine shallots, ginger, garlic, curry powder, and 1/3 cup water; blend until smooth.

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  • 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.

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