Step 1

Bring a large skillet to medium high heat. Add oil and garlic. Cook garlic until lightly browned. Add in cauliflower, bell peppers and beans. Stir and cook until vegetables are tender but still crispy. Set aside.

Step 2

In a medium saucepan, add ginger, brown sugar, curry paste and coconut milk. Bring to simmer. Stir and cook a few minutes (2-3 minutes) until red curry paste is completely dissolved in the coconut milk. Taste and adjust as needed.

Step 3

Pour curry into skillet with vegetables. Bring to a simmer. Cook vegetables in curry a few minutes (about 3-4 minutes) until they are softened and have absorbed the curry flavor. Stir constantly so that the vegetables are fully coated in the curry. Stir in lime juice and basil/cilantro. Remove from heat and serve with rice or cauliflower rice.