In large nonstick skillet or wok, heat oil over medium heat until hot. Add curry powder; cook and stir 30 seconds. Add onion; cook and stir 2 minutes. Add cauliflower and 3/4 cup of the broth. Bring to a boil. Reduce heat; cover and simmer about 5 minutes or until cauliflower is crisp-tender.
Meanwhile, in medium saucepan bring remaining broth to a boil. Add rice. Reduce heat; cover and simmer 10 minutes or until broth is absorbed. Remove from heat; let stand covered 5 minutes. Fluff lightly with fork.
Meanwhile, add zucchini to cauliflower mixture; cook and stir 2 minutes. Add garbanzo beans and tomatoes; cook about 4 minutes, stirring occasionally. Serve over rice.