Tomato Chickpea Curry

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From cooking light magazine.

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Steps

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Heat oil in large nonstick skillet over med heat.

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Add onion , ginger , and garlic , cook 5 minute stir in garam masala , mustard seeds , and cayenne.

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Cook 2 min , stirring frequently.

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Stir in coconut milk and remaining ingredients except cilantro.

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Bring to a boil.

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Reduce heat and simmer 35 min , stirring occasionally.

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Remove from heat and stir in cilantro.

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Ingredients

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