Heat oil in a pan, and sautè the garlic and onion until slightly translucent. Add the sliced courgette and sauté for a few minutes.

Add the rice and curry powder. Cook, stirring constantly, until the grains of rice are translucent around the edges. Then add water (preferably hot) to rice in ½ cup increments, stirring constantly and allowing the liquid to absorb fully before adding more, until the rice is al dente and creamy.

Stir in the peas and corn. Taste with salt and pepper.