Meatless Mondays: Chickpea Coconut Curry

This is an original recipe but you can find other recipes similar to it on the internet. I have made curries enough at this point, they're pretty easy to throw together. I love coconut curries so much! This recipe was made for meatless Mondays! The idea behind it is to help lower your carbon footprint by eating less meat even if it's just one day a week.

http://www.meatlessmonday.com/

Ingredients:
1 can of chickpeas, drained and rinsed
1 tsp coconut oil or olive oil
1 can of light coconut milk
1 tbsp of chopped jalapeno
1 cup of diced fresh tomato (I used cherry tomatoes)
1 large yellow onion, chopped or 2 small onions, chopped
2 cloves garlic, minced
1 tbsp of lime juice
1/4 cup (or more if you want) of chopped cilantro
1 tbsp of lime juice
1 tsp brown sugar
3 tbsp of curry powder (can use store bought spice mixes or the below homemade mix)
2 cups of brown rice, cooked
Salt and pepper to taste

Curry Powder:
2 tbsp Turmeric
1 tsp ground coriander
1 tsp cumin
1 tsp cinnamon
1 tsp ground ginger
2 tsp garlic powder
1 tsp red pepper flakes

Instructions:
1. Heat oil in a deep saute pan until shimmering. Add diced onions, jalapeno, and garlic to the oil.
2. Saute for 3-5 minutes on medium heat until onions are translucent and lightly browned.
3. Add in the curry powder and mix well with the onions, jalapeno, and garlic until the veggies absorb it. Saute for 1-2 minutes until fragrant.
4. Add coconut milk, brown sugar, lime juice, diced tomato, and salt and pepper to taste. Bring the coconut curry sauce to a simmer.
5. Add the drained and rinsed chickpeas. Simmer for about 20 minutes or until the curry sauce is nice and thick.
6. Turn off the heat and add the chopped cilantro and mix into the curry.
7. Garnish with more cilantro if desired and pour over cooked brown rice. Enjoy!