Heat oil in a cast iron pot or any pan that has a lid. Cook onions over low heat until softened, then add the rice and sauté until combined. Next add the coconut water and curry powder stirring well, and season with salt and pepper. Bring to a gentle boil, then put lid the on the pot and reduce the heat to low. Cook rice for a further 10 minutes, before adding the carrots and give the rice a stir to make sure there’s still a little liquid. If it it is looking too dry, add a little more coconut water. Place the lid back on and cook for another 5 minutes or until the rice has cooked through. Remove from the heat, take off the lid and place a tea towel over the pot, then put the lid back on and allow to sit for 10 minutes. Season with salt and pepper before mixing through sultanas, chopped parsley and chopped toasted almonds. Serve with a dollop of Cocobella Coconut Yoghurt in Natural.