• Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. • Turn off heat; stir in 1 TBSP olive oil (2 TBSP for 4 servings). Keep covered off heat until ready to serve.

• While cauliflower rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

• Roughly chop peanuts. • Fluff cauliflower rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.