Bollywood-style chickpea and tofu curry

For the curry:

• 3 tsp (45 ml) coconut oil
• 2 small diced onions
• 2 sweet potatoes peeled and cut into 1-inch cubes
• 2 tsp (30 ml) fresh ginger
• 4 finely chopped cloves of garlic
• 2 tsp (30 ml) curry powder
• 2 tsp (30 ml) La Pimenterie Bollywood sauce
• 1 teaspoon (5 ml) salt
• 1 can (540 ml) chickpeas (drained and rinsed)
• 1 (454g) block of tofu (drained and cut into small cubes)
• 1 can (400 ml) non fat-free coconut milk
• 1 cup (250 ml) vegetable broth
• 4 cups (1 liter) spinach leaves or kale pieces
• cilantro leaves (to taste).

For the sour cream:

• 1 cup (250 ml) sour cream
• 1⁄2 tsp (2.5 ml) salt
• zest of one lime
• juice of 1 lime.

For the sour cream:

Mix the sour cream, salt, lime zest and lime juice and put it aside.
If you’d like to make your sour cream from scratch, be sure to start 24h in advance. You will need some whole milk (¼ cup) and heavy cream (1 cup), add some lemon juice (¾ tsp) and stir it well. Transfer into a jar, cover it with a kitchen paper or a cheesecloth and let rest at room temperature for 24h. Stir again and there you go!

For the curry:

Heat the coconut oil in a pan over a medium-high heat and cook the onions to soften them for a few minutes. Add the sweet potato, garlic, and ginger, and continue cooking for 2 minutes, stirring regularly. Add the curry powder and cook for 1 minute before adding the Bollywood sauce, salt, chickpeas, tofu, coconut milk, and broth. Reduce the heat and simmer for a further 15 to 25 minutes. Before serving, stir in the spinach, turn off the heat, and cover for 5 minutes.

Serve over rice, with coriander leaves, lime, the sour cream, and toasted naan bread.