CURRIED TURKEY - VEGETABLE STEW

CURRIED TURKEY - VEGETABLE STEW image

Yield 6 servings

Number Of Ingredients 15

1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil (substitute butter to make much it tastier)
1 medium onion, chopped
4 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh ginger
1 Tablespoon curry powder
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed (2 cups)
2/3 cup turkey broth (use the broth from the can of turkey breast meat)
3/4 teaspoon salt
1/4-1 teaspoon whole black pepper corns
3 whole cloves
1/8-3/4 teaspoon chili powder (to taste)
3 large bay leaves
1 can turkey breast, reserving the broth Accompaniment: cinnamon-spiced rice or basmati rice

Steps:

1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods. 2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger, curry powder, pepper, and chili powder, stirring, 2 minutes. 3. Add tomatoes with their juice, chickpeas, and turkey with broth and boil, uncovered, stirring occasionally, 3 minutes. 4. Stir in okra, salt, cloves, bay leaves, and simmer, covered (uncovered if thicker sauce desired), stirring occasionally, until okra is tender, about 10 minutes.