Heat oil in a non stick saucepan, and cook carrot, onion and garlic until onion is soft.
Add rice to onion and cook for about 2 minutes.
Add curry powder to stock, and then add stock mixture and cabbage to saucepan with onion and rice, stir to combine
Season with salt and pepper and place lid on saucepan and simmer for 20 minutes, stirring occasionally.
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