“Meaty” sweet potato gratin with lime crème fraîche

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic Massaman Thai curry
• 500 g sweet potatoes
• 180 g minced meat (vegan optional)
• 1 onion
• 1 lime
• 100 g crème fraîche
• 50 g natural cashews (3–4 tbsp)
• 5 tbsp oil (e.g. rapeseed oil)

• Mix the crème fraîche with the lime juice and zest and chill.
• Preheat the oven to 220 °C (convection).
• Sear the minced meat with 1 tbsp of oil in a pan over high heat for 1–2 minutes and let cool.
• Mix one portion of Kooray spice 'n easy with 4 tbsp of oil to make a marinade.
• Peel the onion and sweet potatoes and slice them thinly with a knife or mandoline. Toss the sweet potato slices with the marinade.
• Layer sweet potato, onion and minced meat alternately in an oven dish (5–6 layers).
• Crumple a piece of baking paper, moisten it, cover the dish with it and bake in the oven for 40 minutes.
• Remove the baking paper and switch the oven to 240 °C top heat/grill. Place the cashews on baking paper next to the dish and roast everything for another 5 minutes.
• Serve the gratin with the lime crème fraîche and roasted cashews.

Try it, love it!