Winter vegetable curry Recipe | Food Network UK

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