Ingredients

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

Preparation

  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.