Instructions: Bring water with salt to boil. Add rice slowly, stir to mix, cover pot and reduce heat to low. Set timer for 20 minutes and check. Rice should be just soft and all water absorbed. Taste, and if rice is soft, it is done.

While water comes to boil for rice, melt butter in skillet. Add onion, bell pepper and garlic. Stir over low heat until vegetables soften, but dont brown. Add stewed tomatoes and curry powder. Stir and cover pan, then cook over low heat about 20 minutes, checking every 10 minutes. If sauce dries out, add bit of water.

After 20 minutes, taste and correct seasoning if needed, adding little more salt or curry if needed. Remove from heat and stir in turkey.

Put mound of rice on each plate and spoon curried turkey over.

This recipe yields about 8 (1-cup) servings.

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