Lentil and Potato Dhal

1 onion
2 garlic cloves
2 tsp freshly grated ginger
2 cups diced potatoes
2 large tomatoes, chopped
1 tbsp curry powder
1 tsp ground turmeric
1/2 tsp cinnamon
1 cup red lentils
3.5 cups vegetable stock (add more as needed when cooking)
2 zucchinis
0.5 cup raisins
pinch of crushed chili
15 oz can chickpeas

First boil the diced potatoes. Then sautee the onion and garlic with vegetable broth. Then add everything else (including the potatoes), but not the lentils. Cook for about 5 minutes, then add the lentils and cook for another 20 minutes or until the lentils are tender and the sauce thickens. Serve with fatfree yogurt.