Curried Carrot Raisin Compote

2 Tbsp coconut oil
1 small yellow onion, diced
4 garlic cloves, minced
1 tsp mustard seeds
2 Tbsp raisins
1/2 lemon, zested and squeezed
2 Tbsp curry powder
3 carrots, medium size, coarse chopped
2 cups vegetable or chicken stock
1 Tbsp honey

In a large skillet, heat the oil over medium heat and cook onions until softened, then add the garlic and mustard seeds and heat until garlic is fragrant, about 1 minute.
Add the raisins, lemon zest and juice, and stir together, heating for about 1 minute.
Add the curry powder, carrots, stock and honey and stir together, bringing to a boil briefly.
Turn heat to low, cover, and simmer slowly and gently for about 30 to 40 minutes or until carrots are tender.
Serve over brown rice.

photo credit: lipár