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.

Sweet Potato and Chickpea Curry (Ibihaza n'Imigati ye Igitoke)

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

  1. 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.
  2. Add the curry powder, turmeric, cumin, and paprika to the pot, and stir for 1-2 minutes to toast the spices.
  3. Add the diced sweet potatoes and chickpeas to the pot, and stir to coat them with the spices.
  4. 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.
  5. 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