Ingredients:
For the curry:
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3 tsp (45 ml) coconut oil
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2 small onions, diced
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2 sweet potatoes, peeled and cut into 1-inch cubes
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2 tsp (30 ml) fresh ginger, minced
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4 garlic cloves, finely chopped
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2 tsp (30 ml) curry powder
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2 tsp (30 ml) La Pimenterie Bollywood sauce
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1 tsp (5 ml) salt
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1 can (540 ml) chickpeas, drained and rinsed
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1 block (454 g) tofu, drained and cut into small cubes
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1 can (400 ml) coconut milk (not fat-free)
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1 cup (250 ml) vegetable broth
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4 cups (1 liter) spinach leaves or kale pieces
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Cilantro leaves, to taste
For the sour cream:
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1 cup (250 ml) sour cream
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½ tsp (2.5 ml) salt
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Zest of 1 lime
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Juice of 1 lime
Preparation steps:
For the sour cream:
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Mix the sour cream, salt, lime zest, and lime juice. Set aside.
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(Optional homemade version: start 24h in advance) Combine ¼ cup whole milk and 1 cup heavy cream with ¾ tsp lemon juice. Transfer to a jar, cover with kitchen paper or cheesecloth, and let rest at room temperature for 24h. Stir before using.
For the curry:
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Heat coconut oil in a pan over medium-high heat and cook the onions until softened, a few minutes.
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Add sweet potatoes, garlic, and ginger, and cook for 2 minutes, stirring frequently.
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Stir in the curry powder and cook 1 minute.
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Add Bollywood sauce, salt, chickpeas, tofu, coconut milk, and vegetable broth. Reduce heat and simmer for 15–25 minutes.
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Before serving, stir in the spinach, turn off heat, and cover for 5 minutes.
Serve over rice, garnished with cilantro, lime, sour cream, and toasted naan bread.