Cauliflower and Chickpea Stew

I adapted this recipe from one in Good Housekeeping.
It came out ok, but a bit bland for my taste, so I started with the recipe but started dumping other spices in - extra coriander, tumeric, ginger, etc, until it tasted right.
The recipe included rice, to serve the stew over, but I opted to use baked sweet potatoes instead. Much better tasting and more nutritional value!

Ingredients
1 tablespoon olive oil
3 medium carrots, chopped (I used shredded since I had them on-hand)
1 medium onion, chopped
1 Tbsp finely chopped peeled fresh ginger
1 tablespoon curry powder (this right here makes the dish...the better your curry powder, the better this will be)
3/4 tsp salt
2 1/2 cups broth (use whatever you like here, but I recommend chicken or veggie)
1 medium head of cauliflower cut into small florets
2 15oz cans garbanzo beans (chickpeas) rinsed and drained
1/2 cup loosly packed fresh cilantro leaves, chopped
1/4 cup plain low-fat yogurt - I used fat free Fage Greek yogurt

Directions
In a 6qt dutch oven, heat oil over med-high heat until hot. Add carrots and onion, and cook 10-12 min or until veggies are lightly browned and tender, stir frequently.
Stir ginger, curry, and 3/4 tsp salt into carrot mixture and cook 3 min, stirring constantly.
Add broth, cover and heat to boiling on high.
Add cauliflower and beans, cover and cook on medium 15-20 min longer, stirring gently every 5 min or so, until cauliflower is tender.
Remove from heat and stir in yogurt and cilantro.

You can serve with additional cilantro and/or yogurt on top. I served mine over some baked sweet potato.