Place the rice, curry powder and stock in a medium pot. Bring to a boil over high heat, and then turn the heat to its lowest setting. Cover and cook rice until tender, about 15 minutes. Fluff the rice with a spoon, transfer to a large mixing bowl, and then cool to room temperature. When the rice is cooled, add the remaining ingredients and toss to combine. Cover and chill salad until needed. Salad can be made several hours before needed. Toss again before serving.