Winter Vegetable Curry

Ingredients

• 5 cloves garlic
• 1 (3-inch) chunk peeled, fresh ginger
• 3 tablespoons unsalted butter
• 1 cinnamon stick, broken in half
• 1 bay leaf
• 1 medium yellow onion, diced
• 2 teaspoons Madras-style curry powder
• 1 cup whole, peeled tomatoes (in juice) roughly chopped
• 1 cup whole milk yogurt
• 2 cups water
• 2 teaspoons kosher salt, plus more for seasoning
• 2 small turnips, peeled and quartered
• 2 large carrots, cut into 2-inch chunks
• 1 pound butternut squash, seeded and cut into 11/2 inch wedges)
• 1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
• 1 (14-ounce) can chickpeas, rinsed and drained
• Freshly ground black pepper
• 1 lemon, juiced
• Serving suggestions: Basmati rice and chutney