How to Make Marrakesh Curried Stew (veg)

Based on a recipe from my favorite cookbook 'refresh', from the chef/creator of the restaurant 'Fresh' in dt Toronto.
Delicious and nutritious, very filling... serves 6 hungry people. Cooking time 30 mins, maybe 15 prep. I like to eat it cold the next day, but then I am a little strange... but it keeps really well and is arguably even better after a night of refrigeration.

My changes are in brackets:

2 onions
2 carrots
2 cups vegetable stock
2 cups coconut milk
1 tsp cinnamon
1/2 tsp cayenne pepper
2 tbsp curry powder
4 tbsp cumin (I used 3tbsp ground and one tbsp whole cumin seeds)
1/2 tsp turmeric
2 white potatoes (I think mine were...not white)
1 sweet potato (I used a yam)
1 small eggplant (I omitted this)
6 cloves minced garlic
2 green peppers (omit)
1 red pepper (instead of adding it with all the other ingredients, I add it at the very end to warm it through. I despise roasted peppers, and obviously they retain more nutrients the less they are cooked)
1 zucchini
(1 cauliflower)
2 cups chick peas (canned)
3 tbsp raisins (I used double)
(3 tbsp dried cranberries - forgot to mention that in the video, I added them for a bit more sweetness)
2 tbsp grated coconut (I used at least double)