After-Thanksgiving Turkey Curry and Brussels Sprouts | Oregonian Recipes

Ingredients

• 3 tablespoons canola or vegetable oil
• 6 whole cloves
• 1 large white onion, sliced into rings
• 4 cloves garlic, minced
• 1-inch chunk fresh ginger, grated
• 14 1/2-ounce can chopped tomatoes
• 1/2 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 2 cups roughly chopped leftover roasted turkey
• 1 cup fresh Brussels sprouts, finely shredded
• Kosher salt
• Cooked rice, to serve
• Plain Greek yogurt, to serve