Marrakesh vegetarian curry

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon cayenne pepper
• 1 (300ml) can chickpeas, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced (baby-marrow)
• 2 tablespoons raisins
• 1 cup orange juice
• 30g spinach

Directions

1. In a large pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the pot with vegetables in it. Add the chickpeas, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!