Winter Vegetable Curry

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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 suggestion: Basmati rice and chutney