Heat oil in a large skillet over medium heat. Add onion; saute 3 minutes or until tender. Stir in jalapeno and ginger, saute until softened. Stir in curry powder; cook an additional minute.Add cauliflower and green beans, stir to coat, then add stock and tomatoes. Stir in salt.Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in lemon juice. Serve topped with cilantro, over black rice.