Ingredients
2 heads of garlic
2 tablespoons olive oil + additional for roasting the garlic
1 cup onion, finely chopped
1 cup + 1 tablespoon full-fat coconut milk. divided not light
1 cup + 1 tablespoon unsweetened plain almond milk, divided
1½ tablespoons potato starch
1 teaspoon sea salt
¼ teaspoon black pepper
1kg sweet potatoes, thinly sliced (roughly 2 very large potatoes)
parsley for garnish (optional)
Method
Pre-heat your oven to 200degC and place two squares of tinfoil on top of each other.
Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel off any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.
Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it. Additionally, reduce the oven temperature to 180degC.
Heat the remaining 2 tablespoons of olive oil up in a large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.
Add 1 cup of coconut milk and 1 cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk and 1½ tablespoons of potato starch in a small bowl, until smooth.
Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn’t gum up in the milk, and boil for 2 minutes, again stirring constantly.
Reduce the heat to medium, add in the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.
Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. Then, move the potatoes around with you spoon until they are in flat layers.
Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so that they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned.
Author
Vasundhara Kandpal
Green Karma
Eltham