








In 6-quart Dutch over, heat oil on medium-high heat until hot. Add carrots and onion and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium heat 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir in chopped cilantro. Spoon rice into serving bowls; top with stew.