Curry in a Hurry With Coconut Brown Rice | Experience Life

Ingredients

• 2 tbs. coconut oil or ghee, divided
• 1 large yellow onion, thinly sliced
• 2 to 3 medium Yukon gold potatoes, peeled and cubed
• 1 cup sliced carrots
• 1 can garbanzo beans (15 oz.), drained and rinsed
• 1 jar Indian simmer sauce (11 oz.)
• 1 cup vegetable stock or water
• ½ cup finely shredded unsweetened coconut
• 2 cups uncooked brown basmati rice, rinsed
• 2 cups baby kale or baby spinach
• ¼ cup raisins
• ½ cup chopped fresh cilantro