“Meaty” sweet potato gratin with lime crème fraîche

1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic Massaman Thai curry, 500 gr sweet potato, 180 gr minced meat (optional vegan), 1 onion, 1 lime, 100 gr crème fraiche, 50 gr cashews natural (3-4 tbsp), 5 tbsp oil (e.g. canola oil)

Combine crème fraîche with the juice and zest of 1 Lime and set aside. Preheat the oven to 220 degrees (convection). In a pan, add 1 tbsp of oil and sear the minced meat on high heat for 1 - 2 minutes. Mix a portion of Kooray spice ‘n easy with 4 tbsp of oil in a bowl until a marinade is formed. Peel the onion and sweet potato and slice them into fine slices with a knife or mandoline. Cover the sweet potato slices with the marinade and start layering them in an oven dish, alternating sweet potato slices, onion slices and minced meat (5 - 6 layers). Next, crumple a piece of baking paper, sprinkle it with water, fully cover the oven dish with it and bake in the oven for 40 minutes. Remove the baking paper and switch the oven to broil/grill (top heat) at 240 degrees, place the cashews on a baking paper/silicone mat next to the oven dish and roast for 5 more minutes. Let the gratin and cashews cool off a bit and serve the "meaty" sweet potato gratin and cashews on top of the lime crème. Try it, love it!