Summary

Ingredients

For the curry:

• 200 g lentils
• 0.5 ½ leek stick (s)
• 1 large carrot
• 1 onion (s)
• 1 clove garlic
• 2 cans coconut milk
• 1 chilli pepper (s)
• 1 lime (s)
• 1 piece (s) ginger
• 1 cinnamon stick (s)
• 2 large potatoes
• 1 tablespoon, heaped curry powder
• 1 tablespoon curry paste
• 1 teaspoon turmeric
• 1 dash oil or coconut fat

For the dip:

• 200 ml yogurt 10%
• 1 small clove garlic
• some mint, fresh
• Pinch (s) salt and pepper

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Instructions

1. For the curry:
2. Peel the carrot, onion, clove of garlic and potato. Roughly grate the carrot or cut it into fine cubes. Cut the potatoes into cubes. Finely chop the garlic and also dice the onion and leek.
3. Lightly sweat everything in a little oil or coconut fat. Add the curry powder, turmeric and paste. Add the lentils and deglaze everything with the coconut milk. Finely chop the ginger and chilli pepper and add them as well. Also put in the cinnamon stick and simmer everything together for approx. 15 minutes. Only at the end, when the lentils are done, add salt and season the curry to taste.
4. Cut the lime into wedges and drizzle the curry with fresh lime just before consumption.
5. For the yogurt dip:
6. Finely chop the mint and the clove of garlic and mix with the yogurt. Season the dip with salt and pepper.
7. Serve the yogurt with the curry.