Tomato Chickpea Curry

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1 tablespoon gingerroot, peeled and minced
• 1 garlic clove, minced
• 2 teaspoons garam masala
• 1 12 teaspoons brown mustard seeds
• 14-12 teaspoon cayenne
• 12 cup light coconut milk
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 teaspoon sugar
• 12 teaspoon ground turmeric
• 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 3 tablespoons fresh cilantro

1. Heat oil in large nonstick skillet over med heat.
2. Add onion, ginger, and garlic, cook 5 minute Stir in garam masala, mustard seeds, and cayenne; cook 2 min, stirring frequently.
3. Stir in coconut milk and remaining ingredients except cilantro; bring to a boil.
4. Reduce heat and simmer 35 min, stirring occasionally.
5. Remove from heat and stir in cilantro.

canola oil, onion, gingerroot, garlic, garam masala, brown mustard seeds, cayenne, light coconut milk, jalapeno pepper, sugar, ground turmeric, chickpeas, tomatoes, tomato sauce, fresh cilantro

Taken from www.food.com/recipe/tomato-chickpea-curry-189390 (may not work)