Sweet Potato and Chickpea Curry (Ibihaza n'Imigati ye Igitoke)
This flavorful and hearty sweet potato and chickpea curry, known as Ibihaza n'Imigati ye Igitoke in Rwandan cuisine, is a delicious and nutritious dish that is perfect for a cozy dinner.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the curry powder, turmeric, cumin, and paprika to the pot, and stir for 1-2 minutes to toast the spices.
- Add the diced sweet potatoes and chickpeas to the pot, and stir to coat them with the spices.
- Pour in the coconut milk and bring the curry to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Season the curry with salt and pepper to taste. Serve the curry over cooked rice or with naan bread, and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the sweet potato and chickpea curry with steamed rice or naan bread for a complete and satisfying meal.
Tips & tricks
Tips: For added heat, you can add a chopped chili pepper or a pinch of cayenne pepper to the curry for some spice.
Cost
$10