Start by peeling and finely chopping one onion and two cloves of garlic. Set your large pan over medium heat and pour in the olive oil. Once the oil shimmers, add in the chopped onion and garlic. Sauté for 3-4 minutes until the onions turn translucent and fragrant.

Stir in the salt, cayenne pepper, paprika, ground ginger, and curry powder. Mix well to coat the onions and garlic in the spices, letting them blend together for about 2 minutes.

Grate the carrots and add them to the pan along with the frozen peas. Stir to combine and let the vegetables cook for an additional 2-3 minutes.

Pour in the long-grain rice, stirring well to combine it with the vegetable-spice mix. Then, add the vegetable stock to the pan, ensuring everything is well mixed. Cover the pan with a lid and bring the mixture to a gentle simmer.

Reduce the heat to low and let the curry rice simmer for about 15 minutes. Avoid lifting the lid during this time.

Once cooked, remove the pan from heat and let it sit covered for an additional 5 minutes to steam. Use a fork to gently fluff the rice, releasing steam.