Indian Vegetable Curry

I got this recipe from the current issue of Fine Cooking and quite liked it. I realize all the food on my plate in this pic is off to the side, but I was in a hurry to get to my office hours, so that's what you get.
I served it with brown rice, but may try putting it with something like Naan bread or flatbread next time. This is nice and healthy and has good flavor. I would give it a 7.

1 C. unsweetened coconut milk
12 oz. cauliflower florets, cut into bit-size pieces (about 3 cups)
1 large carrot, sliced 1/4 inch thick and on the diagonal
1 medium yellow onion, halved and thinly sliced lengthwise
1 Tbs. fresh minced ginger
2 tsp. minced garlic
2 tsp. curry powder
3 oz. baby spinach (about 3 lightly packed cups)
1 15-oz. can chickpeas, drained and rinsed
2 medium plum tomatoes, cut into 1/2 inch dice
2 Tbs. chopped cilantro

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minuets. (If the pan looks dry, stir in water 1/4 cup at a time.)
Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.