While the rice is cooking, make the curry. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the rest of the diced white onion and cook for 2 minutes. Add the garlic, ginger, and curry powder and cook for another minute. Add the tomato paste and cook, stirring, for another minute. Add the remaining can of coconut milk, the vegetable stock, Neocell Super Collagen Powder, garbanzo beans, mango, raisins, honey, and sriracha, if using. Bring to a boil then reduce the heat and simmer, uncovered, for 10 minutes. Add the spinach and cook, stirring, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper, if needed.