1. In a small bowl, stir together yogurt, 2 TBSP water, and sugar. Set aside.
2. Melt the ghee in a large sauté pan over medium-low heat. Add the fennel seeds, coriander, turmeric, and sauté for 1-2 minutes.
3. Add the chopped fennel and sauté an additional 2-3 minutes.
4. Add the tofu or chicken, remaining water or veggie stock, and lemon juice. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for 10 minutes.
5. Add the greens (bok choy, kale, broccolini). Cover the pan and cook until the fennel and greens are tender-crisp, about 5 minutes more.
6. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes.

Serve and enjoy!

*If you’re making chicken instead of tofu, boil chicken breast in water with 1 TSP peppercorns, bay leaf, 1 chopped-up carrot, and any other leftover raw veggies you have. Once cooked, slice into the desired size.