Heat the olive oil and canola oil in a large, deep skillet, and sauté the onions until they are tender, about 6-7 minutes. Add the ground beef, and sauté, breaking up with a spoon, until browned. Stir in the garlic and ginger and cook another minute. Add the curry powder, coriander, turmeric, water, carrots, raisins, coconut milk, and salt and pepper to taste. Bring just about to a boil, and then reduce heat to medium low and simmer until the carrots are tender, the sauce has thickened, and the raisins have plumped, about 20 minutes. Taste and adjust seasonings. Serve hot.