Coconut Curry Shrimp

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:

1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
2 medium carrots roughly diced
 1 red bell pepper chopped
1 can of chickpeas drained and rinsed
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

Directions:

Combine all the marinade ingredients in a bowl, mix the shrimp in. Cover and place in fridge while you make the sauce.

In a saucepan heat oil saute onion till soft add garlic and cook another minute.  Add the carrot, red pepper cook 2-3 minutes.  Next add the spices (salt, pepper, turmeric, curry, and coriander cook till fragrant.  Add the diced tomatoes.  Scrape up any loose bits in the pan.  Next add the chickpeas.  Raise heat and let simmer about 5 minutes.  Stir in the coconut milk and simmer 5 minutes.  Add the shrimp and marinade and cook until shrimp are cooked through about 5-10 minutes.   Last minute add half of the cilantro and cover and cook.  Serve over cooked rice and top with rest of chopped cilantro.