|2||tablespoons vegetable oil|
|1||skinless, boneless turkey thigh (12 ounces), cut into 1-inch strips|
|12||fresh okra, sliced into 1/4-inch rounds|
|1||medium onion, cut into strips|
|4||cups turkey or chicken stock|
|2||cloves garlic, chopped|
|1/4||teaspoon cayenne pepper|
|2||teaspoons garam masala|
|1||cup canned diced tomatoes|
|1/2||cup smooth natural peanut butter|
|15||leaves Swiss or red chard, cut into 1/4-inch strips|
|4||cups cooked white rice|
|1||small red bell pepper, cored and cut into 1/4-inch dice|
|1/4||cup roasted salted peanuts, coarsely chopped|
|6||scallions, thinly sliced|
1. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the vegetable oil. Add the turkey and cook, stirring often, for 5 minutes or until lightly browned. Transfer the turkey and the juices in the pan to a bowl.
2. Add the water to the pan and cook, scraping the bottom for 1 minute. Tip the juices into the bowl.
3. Lower the heat to medium. Add the remaining 1 tablespoon vegetable oil. Add the okra and cook, stirring often, for 5 minutes or until it turns shiny and sticky. Add the onion and cook, stirring often, for 5 minutes more. Stir in 1/2 cup of the stock.
4. Add the garlic and cook for 30 seconds. Stir in the cayenne, garam masala, tomatoes, and peanut butter until smooth. Add the turkey and cooking juices, remaining 3 1/2 cups stock, and chard. Bring to a boil, lower the heat, and cover the pan. Simmer for 45 minutes.
5. Serve the stew over hot rice, sprinkled with bell pepper, peanuts, and scallions. Adapted from "Almost Meatless"