Holy Crap, This is a good meal!

I feel like I've neglected my vegetarian friends lately, so this is for you and your soft teeth. I really like curry, but after a while, one gets sick of coconut based Thai meals.  So, after some exploring I've discovered meals that 1) use no coconut milk or 2) are not dominated by it. This is a guaranteed meal, brothers and sisters.  It is incredibly tasty and it has some chickpea protein to keep those choppers inside that delicious mouth of yours.

This meal has a lot of canned elements to it, don't let that dissuade you.

What you Need: 
Rice, cooked.
1 C onion, chopped
1 Tbsp ginger, minced.
1 garlic clove, minced.
then . . .
2 tsp garam masala
1/2 tsp ground red pepper
1 1/2 tsp ground mustard
then . . .
1 can coconut milk
1 Tbsp jalapeno, chopped,; seeded.
1 tsp sugar
1/2 tsp tumeric
2 cans chick peas, drain and washed
1 (28 oz) can of diced tomatoes, undrained.
1 (8 oz) can tomato sauce
and finally . . .
3 Tbsp. cilantro, chopped.

Tomato Chickpea Curry

Heat 1 Tbsp olive oil in LARGE skillet.
Add first three ingredients; cook 5 minutes.
Add next three ingredients; cook 2 minutes , stirring frequently.  (see pic)
Add next 6 ingredients; bring to a boil.
Then simmer 35 minutes, uncovered.

photos by: DMG

Remove from heat and add cilantro.
Serve over Rice, that you should have cooked 45 minutes ago..

*This meal is really good.

Total time: 55 minutes
Drink: KJ Cabernet 2008 (a gift).
Music: REM