INDIAN CAULIFLOWER CURRY STEW

1½ 	cups brown rice 
1 	tablespoon olive oil
3 	medium chopped carrots
1 	medium chopped onion
1 	tablespoon finely chopped peeled fresh ginger
1 	tablespoon curry powder
¼	teaspoon salt
2½ 	cups vegetable broth
1 	medium head cauliflower (2 pounds) cut into small florets (about 
	4½ cups)
2 	(15- to 19-ounce) cans rinsed garbanzo beans
½ 	cup loosely packed fresh cilantro leaves, chopped
¼ 	cup plain fat-free yogurt, plus extra for serving

Cook rice according to directions; keep warm. In a Dutch oven, heat oil on medium-high until hot. Add carrots and onion and cook 10 to 12 minutes or until lightly browned and tender; stir frequently. Stir ginger, curry and salt into carrot mixture; cook 2 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes, until cauliflower is tender. To serve, stir chopped cilantro and the 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowl; top with stew. Serve with additional yogurt to dollop on top. (Adapted from Good Housekeeping magazine.)

Makes 8 servings