Winter Vegetable Curry

Adapted from the Food Network Kitchens

Ingredients:
3 tbsps ginger and garlic paste, created using a mortar and pestle
3 tbsps unsalted butter
1 cinnamon stick, broken in half
1 medium yellow onion, diced
2 tsps curry powder
1 tomato, roughly chopped
1 cup whole milk yogurt
1 medium-sized turnip, peeled and quartered
1 medium-sized carrot, cut into 2-inch chunks
1 butternut squash, peeled, seeded and cut into 2-inch wedges
1 small zucchini, cut into 2-inch-long rounds
1 can chickpeas, rinsed and drained
a handful of snap peas
1 small box of raisins
2 dried red chiles, torn into pieces
a handful of cilantro leaves, finely chopped
salt and pepper

1. Heat the butter in a Dutch oven over medium-high heat. Sauté onion. Add the cinnamon, chiles, garlic-ginger paste and curry powder. Cook while stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook while stirring, until they separate from the oil, about 7 minutes. Continue to cook and stir for about 1 minute more.
2. Add the water, salt and hard vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, zucchini and raisins, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and cilantro.