Curried Cauliflower and Chickpea Dump Dinner

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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