Tomato Chickpea Curry

This recipe was kind of an accident but now it's one of our favorites.

1 tbs oil
1 cup finely chopped onion
1 tbs chopped fresh ginger
2 cloves chopped garlic
2 tsp garam masala
1 1/2 tsp mustard seeds
1/2 tsp cayenne
1 tsp turmeric
1 cup coconut milk
1 tbs seeded chopped jalapeno
2 cans chickpeas
28 oz undrained diced tomatos
8 0z tomato sauce
Chopped fresh cilantro

Cook garlic, onion and ginger in oil for 5 minutes on medium-high heat. Add all spices and cook for 2 minutes more, stirring constantly. Add everything else except cilantro. Simmer for 35 minutes. Add salt to taste. Sprinkle with cilantro and serve over rice.