Karina’s Sweet Potato Pan Haggery with Wholegrain Mustard and Fresh Curry Leaves!
- 1 small bunch fresh curry leaves (leaves pulled off the stalk, then chopped finely)
- 6 medium-sized brown onions, peeled, then sliced medium thickness
- 1.7 kg golden sweet potatoes, peeled, then sliced thinly
- 7 cloves of garlic, peeled, then crushed
- 1 tablespoon of french wholegrain mustard
- 3 tablespoons of olive oil (for cooking onions)
- 1 tablespoon of olive oil for lining bottom of baking tray, then 1 tablespoon of olive oil for topping the top layer of the bake
- 200 g reduced fat tasty cheddar cheese, grated
- 2 large pinch of cracked black pepper
- 1 teaspoon of salt to top the potatoes, to make them crunchy
Preheat a fan-forced oven to 200°C.
Using a very large frypan and on high heat, heat 3 tablespoons of olive oil for a few seconds, then carefully place all your onions into that pan. Wait for 2-3 minutes before stirring. Once 2-3 minutes are up, stir, then let it sit for another 2-3 minutes. Repeat this process about 2 more times, or until the onions are transparent.
Once the onions are transparent, add your garlic, then sauté for one minute, or until aromatic. Once aromatic, add the wholegrain mustard, along with the curry leaves and cracked black pepper. Give this mixture a very good stir, then turn the heat to off.
Using a large lasagne baking tray, drizzle 1 tablespoon of olive oil evenly along the base of the tray.
Line the tray with 1 layer of sweet potato slices. Top this layer with 1/3 of the onion mixture, followed by 1/3 of the grated cheese. Repeat this process for two more layers. Once the last layer has been completed, evenly drizzle the last layer with 1 tablespoon of olive oil, followed by 1 teaspoon of salt. The salt will give the potatoes a lovely crunch for the top.
Cover the tray with aluminium foil, then cook in the oven for 20 minutes. Once 20 minutes are over, carefully peel off the aluminium foil, then place back into the oven for another 10 minutes, or until the top is crispy and the cheese is slightly golden. Once cooked, turn the oven to off.
Compiling the beauty:
Carefully ladle the Pan Haggery onto a plate. You can eat this on it’s own as good light meal or vegetarian meal, or, you can accompany this dish with your favourite roast meats.
Have fun in the kitchen!
Copyright © 2015 by Karina Teuma