Place the carrots and sweet potato in a saucepan with 2 tbsp olive oil and sweat them in the oil until they begin to soften.Remove from pan.
Put the aubergine, leeks, courgettes, garlic and ginger in with 2 tbsp olive oil.
Sweat gently until softened. Add to the other vegetables.
Heat the remaining oil and add all 6 spices. Warm gently for 2 minutes.
Add all of the vegetables to the pan and heat through gently. When everything is cooked to your taste, add one and a half tins of the coconut milk. Heat gently and the sauce will slowly thicken.
Add the spinach and rocket and stir well.
Season with salt and black pepper.
Garnish with the chopped coriander.