INGREDIENTS

2 Tbsp.  Coconut Oil  
2 cups Red Onion , small dice 
6 cloves  Garlic , chopped 
3 Tbsp. plus 1 tsp. Vaudovan Curry Spice 
56 oz. Diced Tomatoes , canned 
1 cup  Yogurt , plain 

DIRECTIONS

1.) Melt coconut oil in a large pan over medium-high heat. Add onion and garlic and sauté until the onions are soft. Add curry powder and cook an additional minute.

2.) Stir in tomatoes and reduce until thick, about 25 minutes. Stir in the yogurt and reduce an additional 2-3 minutes.

3.) Add half of the mixture to a blender and blend until smooth. Return to pan and reduce if sauce seems too thin. Reserve refrigerated.