Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

3 tablespoons safflower oil or butter

1 small onion, thinly sliced

1 tablespoon minced garlic (from 2 large cloves)

1 tablespoon minced peeled ginger

Kosher salt

1 tablespoon tomato paste

1 teaspoon ground cumin

1 1/2 teaspoons ground coriander

2 Yukon Gold potatoes, peeled, cut into a 1-inch dice

2 1/2 cups no-sodium-added chicken broth

1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving

2 cups coarsely shredded cooked turkey

1/4 cup plain yogurt (not Greek), plus more for serving

Cooked basmati rice and fresh mint or basil leaves, for serving

Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.

Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.