Curried Turkey - Vegetable Stew

• 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

1. 1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
2. 2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and garlic with ginger, curry powder, pepper, and chili powder, stirring, 2 minutes.
3. 3. Add tomatoes with their juice, chickpeas, and turkey with broth and boil, uncovered, stirring occasionally, 3 minutes.
4. 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.

fresh okra, vegetable oil, onion, garlic, fresh ginger, curry powder, tomatoes, chickpeas, turkey broth, salt, black pepper, cloves, chili powder, bay leaves, turkey breast

Taken from www.epicurious.com/recipes/member/views/curried-turkey-vegetable-stew-50034106 (may not work)