It's a recipe I've composed myself, so feel free to invent 
For this stew you'll need a large saucepan because "big" is the idea, the larger amount, the more small servings to freeze and you won't
have to cook so often - and if friends visit unexpected, you've always got something to serve.
This is what you need:
½ celeriac, cut into cubes (if the green is left, chop some)
3 medium size leeks, cut into small pieces
5-6 medium size carrots, cut into the size of a little finger
1 medium size squach, cut into the size of a thump 
1 onion, chopped
2-3 potatoes, grated
2-3 cups of boiled chick-peas
2-3 cups of boiled white beans
(I always keep an amount of chick-peas and beans in the freezer ready to cook)
5-8 tomatoes, chopped (or canned)
sundried tomatoes in oil (squeezed), chopped
tomato paste/puree to taste
1 tbsp ginger root, peeled and grated
4-5 cloves of garlic, chopped (if you like garlic)
1-2 tbsp cumin powder
chili powder to taste
salt (if needed)
curry (hot)
a dash of tomato ketchup (if you like) or a spoon full of sugar .....
cream (as fat as you dare and as much as you like!)
oil
1½- 2 l veggie stock (rather concentrate)
This is what you do:
prepare all the vegetables
sautee except for the squach
add veggie stock (not all at once, take care because it's not a soup )
)
add tomatoes, the sundried tomatoes, ginger, garlic, cumin powder, curry
simmer - but don't let the carrots boil to a mash
add the squach
add the grated potatoes
simmer
add tomato paste(puree) to taste
add the boiled chick-peas and white beans
heat
add cream
serve with mashed potatoes or pasta or basmati rice
beverage: water or beer!
cooking time: the best of a rainy afternoon, but with a CD in the player (kd of course) time will fly I promise
Enjoy
