We rough chopped: 5 carrots, 4 red onions, 2 sweet potatoes, a red pepper, 2 celery sticks, a box of mushrooms, 4 slightly going off tomatoes. Also 4 cloves of crushed garlic, a jar of passata. Spices were approx 2 tablespoons each of ground cumin & coriander, a teaspoon of turmeric / cardamom/whole cumin seeds/ fennel seeds/ chilli flakes & a stick of cinnamon. (All very approx and just add your preferred spices). And a 2 cms cube of creamed coconut. If you're cooking in a saucepan I recommend sauté the onion, garlic, spices in a little water before adding the rest. You may also need some water. Or if you are pressure cooking just bung it all in and let it do its magic (Manual 4 mins, 10 mins natural release). Once cooked I stirred in drained cans of 2 x chickpeas, 1 x green lentils. I served with steamed cauliflower on the side (you could put it in but my kids think it tastes too 'cauliflowery' if I do that. Serve with brown rice & a sprinkle of fresh/frozen coriander. Served 7 large portions.