Indian lentil curry with mint yogurt

Ingredients for 6 servings:

• 200 g lentils
• ½ leek(s)
• 1 large carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 2 cans of coconut milk
• 1 chili pepper(s)
• 1 lime(s)
• 1 piece(s) ginger
• 1 cinnamon stick(s)
• 2 large potatoes
• 1 tbsp, heaped curry powder
• 1 tbsp curry paste
• 1 tsp turmeric
• 1 dash of oil or coconut fat
• 200 ml yogurt 10%
• 1 small garlic clove(s)
• some mint, fresh
• Pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the curry: Peel the carrot, onion, garlic clove, and potato. Coarsely grate the carrot or finely dice it. Dice the potatoes. Finely chop the garlic and dice the onion and leek. Lightly sauté everything in a little oil or coconut fat. Add the curry powder, turmeric, and paste. Add the lentils and deglaze with the coconut milk. Finely chop the ginger and chili pepper and add them as well. Add the cinnamon stick and let everything simmer for about 15 minutes. Only at the end, when the lentils are cooked, add salt and season to taste. Cut the lime into wedges and drizzle with fresh lime juice just before serving. For the yogurt dip: Finely chop the mint and garlic clove and mix with the yogurt. Season the dip with salt and pepper. Serve the yogurt with the curry. Here is the video: https://www.youtube.com/watch?v=Uq7JPx6II0s&index=5&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc