Curry Cauliflower Stew

1 tbsp olive oil
3 cups carrots, chopped
1 cup onion, chopped
1 tbsp fresh ginger, peeled and finely chopped
1 tbsp curry powder
Salt
2 1/2 cups vegetable broth
2 cups cauliflower, cut into small florets
2 cups canned chickpeas, rinsed and drained
1/2 cup cilantro, loosely packed, chopped
1 cup coconut milk

1. In a 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.

2. Stir ginger, curry and 3/4 tsp salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth and coconut milk, cover and heat to boiling on high. Stir in cauliflower and chickpeas; cover and cook on medium 15 to 20 minutes longer, gently stirring eveyr 5 minutes until cauliflower is tender.

4. To serve, stir chopped cilantro into stew and serve over steamed rice.

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