In a medium saucepan, melt the coconut oil over medium heat. Add the diced onion with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent but not browned, about 6-8 minutes. Add the ginger, carrots, coconut, curry powder, garam masala and another pinch of salt. Cook, stirring, 2-4 minutes. Add the golden raisins and brown rice and cook, stirring, 1-2 minute. Pour in 1 ¾ cups water with another pinch of salt and bring to a boil (or you can transfer the mixture to a rice cooker and add the water, then start the cooker and let it do its thing). Reduce the heat to a simmer and cook, covered, 45-55 minutes, or until the water is absorbed and the rice is tender.