• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until softened and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save basmati rice for another use.)

• Wash and dry produce. • Trim green beans if necessary; halve crosswise. Halve, peel, and thinly slice onion. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Peel and mince or grate garlic. Roughly chop cilantro.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans, onion, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Stir in minced ginger, garlic, curry powder, and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, 1 minute. • Stir in chickpeas and their liquid, coconut milk (thoroughly shake in container before opening), stock concentrates, and 1/2 tsp sugar (1 tsp for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. (TIP: If curry seems too thick, stir in a splash of water.) Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Divide rice and curry between bowls; garnish with cilantro. Serve.