Curried Cauliflower and Chickpea Dump Dinner

Ingredients

• Nonstick cooking spray
• 2 cups low-sodium vegetable broth
• One 13.5-ounce can unsweetened coconut milk
• 4 cloves garlic, finely grated
• 1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
• 1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
• 2 1/2 teaspoons curry powder, preferably Madras
• Kosher salt
• Two 15.5-ounce cans chickpeas, drained and rinsed
• 2 cups lightly packed baby spinach, roughly chopped
• 1 1/2 cups basmati rice
• 1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
• 1/2 small red onion, thinly sliced
• Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

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