In a large sauté pan, toast the fennel, mustard, cumin seeds, coriander seeds and whole cloves until they are warm and fragrant. Tip into a pestle and mortar and grind until fairly fine.

In the same sauté pan, heat 4 tablespoons of the rapeseed oil over medium heat, add the onions, the ground spices, the cardamom pods, curry leaves and the cinnamon stick plus a couple of generous pinches of salt. Fry for 10-12 minutes until the onions are golden.

In the meantime, cut up your tomatoes. Halve the cherry tomatoes, or if using larger tomatoes, dice them as you wish.

Add the chilies and garlic to the pan and cook, stirring for a few minutes before adding the tamarind and coconut milk.

Stir so everything is well combined, then add the tomatoes. Make sure they are in an even, single layer in the pan, If your pan is too small, divide your sauce between two pans and then add the tomatoes.

On low-medium heat, let the tomatoes sit in the beautiful spiced mixture, cooking gently so they soften as the water in the coconut milk evaporates, leaving you with a rich, reduced sauce. This will take about 40-45 minutes. Add a teaspoon of coconut sugar if you think it needs a little sweetness – a little sweetener also helps bring out all the flavors of the spice.

Once the curry is ready, check for seasoning, garnish with fresh cilantro and serve with a lime wedge. Serve with jasmine rice and a dollop of vegan yogurt!