After-Thanksgiving Turkey Curry and Brussels Sprouts

1. In a large skillet over medium, heat the oil until hot. Add the cloves and onion, then cook for 12 to 15 minutes, stirring frequently, until the onions have turned golden brown and are caramelized. Don't be afraid to give them some time, their sweetness will pay back in this dish. 2. Add the garlic and ginger. Cook, stirring often, for a couple of minutes, then mix in the chopped tomatoes and 1/2 cup of water. Cover the skillet and leave to cook for 8 to 10 minutes, or until it has become a rich, thick sauce. Stir in the garam masala, cinnamon, black pepper and chili powder. Add the turkey pieces and the shredded Brussels sprouts, then stir. Cover and cook for 5 minutes. The sprouts should still be fresh and green, but slightly wilted. 3. If the mixture is too dry, stir in another 1/4 to 1/2 cup of water. Season with salt. Serve hot with rice and a little yogurt on the side.