Fennel-yogurt Curry

1 T fennel seeds

1/2 t cinnamon

1/2 t ginger

1/2 t turmeric

1/8 t cloves

1/2 t green cardamom pods

1 onion chopped

1 head garlic chopped

1 C chopped tomatoes

1 C full-fat yogurt

2 lb tofu bite size cubes OR 1.5 lbs chicken cubes

Heat 2-3 T of coconut oil under hight heat until. Reduce to medium-high and throw in the fennel seeds and cardamom pods. Stir for a bout a minute or two until nice and fragrant. Add onions and garlic and cook, stirring regularly, for about 20 minutes until nice and softened. Add the powdered spices, stir for about 1 minute and add the tomatoes. Let it all stew on med-high heat for about 5 minutes until nice and thick. Take this plus the 1 C yogurt and throw into a food processor/vitamix/blender and process well (you want the cardamom pods to get nicely dissolved or they are tough to bit through).

Now heat another 1T of coconut oil and add the tofu or chicken. For  tofu, cook  10-20 minutes, really depending on how crispy you want it. For chicken, stir fry for 3-5 minutes.  Throw the above sauce into the pan and simmer on medium heat until everything is warmed through.

You can add potatoes or other veggies to the curry too.