1.) In 5-quart Dutch oven over medium-high heat, in hot oil, cook veal in batches, until well browned on all sides, removing pieces to plate as they brown and adding more oil if needed.
2.) In drippings remaining in Dutch oven, over medium heat, cook carrot, garlic and ginger 2 minutes, stirring occasionally.
3.) Return veal to Dutch oven; add coconut milk, broth, curry powder, cumin and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes.
4.) Stir in chick peas, zucchini and cauliflower; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until veal and vegetables are tender. Sprinkle stew with cilantro. If desired, serve stew with jasmine rice.
Nutrition information per serving: 440 k/Cal; 29 g protein; 27 g carbohydrate; 24 g fat; 9 g saturated fat; 85 mg cholesterol; 690 mg sodium; 0 g trans fat; 7 g fiber; 8 g total sugars; 10% DV iron; 15% DV potassium.