In a saucepan, gently cook the onions in the oil until golden brown. Add the garlic and cook for 2 minutes. Add the rice, curry powder and ginger. Stir to combine. Stir in the remaining ingredients.
Bring to a boil. Reduce the heat to low. Cover and cook for about 20 minutes without stirring. The liquid should be completely absorbed. Remove from the heat and serve.
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