In a large saucepan, heat the oil, add the garlic and onion saute the vegetables for a few minutes. Stir in the curry powder and other spices and saute for 1 minute. Then add the water and the salt, and bring the ingredients to a boil. Stir in the rice, reduce the heat to low, cover the pan and simmer the rice for 40 minutes or until the water is almost completely absorbed. Add the peas and red pepper, and cook the rice for 5 minutes longer.