In a blender mix shallots, ginger, garlic, curry powder and water until smooth.
Heat olive oil in a large pan over medium heat. Add mixture from the blender and cook until it begins to get darker in color. Let it cook 3-5 minutes. Add sweet potatoes and cook 3 minutes longer.
Add 2 1/2 cups of water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Stir in turkey and cook 5 minutes. Season with salt and pepper and serve hot.
Notes
SERVING SUGGESTION: Stir-fried zucchini, yellow squash and red bell pepper.GLUTEN FREE: No changes necessary.NUTRITION: 298 Calories; 9g Fat (28.3% calories from fat); 38g Protein; 15g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 355mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.