• 2 tablespoons extra virgin olive oil 
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced or grated
• 1 inch fresh ginger, grated
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper, more or less to taste
• 1 can (6 ounces) tomato paste
• 1 can (14 ounces) full fat coconut milk
• 1/2 cup plain greek yogurt
• 2 tablespoons Ghee

Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.

Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter.

Add any additional incredients, such as

• Tofu & spinach
• Ground chicken (cooked in a skillet) and green beans
• Argentinian pink shrimp and frozen peas
• You get the idea….