Name: Winter vegetable curry
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 5 cloves garlic; 1 (8-cm) chunk fresh ginger, peeled; 45g unsalted butter; 1 medium yellow onion, diced; 1 cinnamon stick, broken in half; 1 bay leaf; 2 tsp Madras-style curry powder; 225g whole, peeled tomatoes (in juice), roughly chopped; 250ml whole milk yoghurt; 500ml water; 2 tsp salt, plus more for seasoning; 2 small turnips, peeled, quartered; 2 large carrots, cut into 5-cm chunks; 450g butternut squash, seeded, cut into 3-cm wedges; 1 (about 225g) small courgette, cut into 5-cm rounds; 1 (400g) tin chickpeas, rinsed, drained; Freshly ground black pepper; 1 lemon, juiced; Serving suggestions: Basmati rice and chutney