Scallops, Okra, and Tomatoes in Coconut Curry Sauce

Ingredients

1/2 pound small fresh okra

1 pound plum tomatoes

1 tablespoon plus 1/2 teaspoon salt

1 small onion, chopped

1 large garlic clove, chopped

1 (1-inch) piece peeled fresh ginger, chopped

2 to 3 teaspoons minced fresh jalapeño chile (including seeds)

1 cup low-sodium fat-free chicken broth

1 1/4 pound sea scallops, tough muscle removed from side of each if necessary

1/4 teaspoon black pepper

2 teaspoons vegetable oil

1 1/2 teaspoons curry powder (preferably Madras)

2/3 cup well-stirred canned reduced-fat coconut milk

1/4 cup loosely packed fresh cilantro leaves