Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.