Combine oil, soy, vinegar, honey, curry, ginger and cumin in plastic food-storage bag. Cut turkey into 3/4-inch cubes. Add to bag; push out air; seal. Refrigerate for 1 to 4 hours.
Prepare grill with hot coals. Position grill rack 6 inches above coals. Alternately thread turkey, peppers, corn and tomato on 6 metal skewers.
Grill 12 minutes until meat is cooked through, turning occasionally.
Sauté onion and garlic in oil in skillet 5 minutes to soften. Stir in curry, cinnamon and red pepper; sauté 1 minute. Pour into blender with water, peanut butter, sugar, soy and lemon juice. Whirl until smooth. Serve with the skewers. Makes 6 servings.
