Peel and finely chop the onion and garlic. Heat the olive oil in a large pan over medium heat.
Add the chopped onion, garlic, salt, cayenne pepper, paprika, ginger, and curry powder.
Mix all well and cook for 3-4 minutes.
Grate the carrots. Add the peas and carrots to the pan and mix well.
Continue to cook for another 2-3 minutes, stirring constantly.
Add the rice and pour in the stock.
Mix well again and cover. Cook for 15 minutes over medium-low heat.
When done, transfer to serving plates.
Optionally, top with finely chopped cashews or cilantro and garnish with lime wedges. Enjoy!