Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.