Curried Potato Kale Galette

I’ve posted this recipe before back in the infancy of this blog. I am reblogging it here with pictures and better comments and formatting. Also, I think it’s a good enough recipe that it deserves a bump up.

Original recipe from CanadianLiving.com

curried potato kale galette

5.0 from 2 reviews
Curried Potato Kale Galette
 
Prep time
Cook time
Total time
 
Recipe type: Main or Side Dish
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • Pinch cayenne pepper
  • 8 cups kale, removed from stems and chopped
  • 4 potatoes, peeled and thinly sliced
  • ¼ cup vegan margarine, melted
Instructions
  1. Heat oil in a large non-stick oven proof skillet over medium heat. (I used my cast iron skillet.)
  2. Add onion, garlic, ginger and spices. Saute until onion is softened.
  3. Add kale and saute until just wilted, about 5 minutes. Transfer to bowl.
  4. Preheat oven to 425°F.
  5. Arrange ⅓ of the thinly sliced potato on the bottom of the skillet, overlapping so that none of the skillet is showing through.
  6. Spread ½ of the kale mixture over top.
  7. Arrange the next ⅓ of the potato over the kale mixture, making sure to overlap again.
  8. Spread the remaining kale mixture and top with the last batch of thinly sliced potato.
  9. Press down until nice and compact.
  10. Pour melted margarine over top.
  11. Bake in pre-heated oven for 45 minutes, or until potatoes are tender.
  12. Cut galette into wedges and serve.

 

 

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10 Responses to “Curried Potato Kale Galette”

  1. March 2, 2012 at 3:15 pm #

    Mmmm…looks delicious! This one is going in the file for sure.

  2. Ashley
    April 24, 2012 at 12:56 pm #

    I made this last night as a main dish. It alone was absolutely delicious! I paired it with red cabbage sautéed in homemade thai sweet chili sauce and salad with peanut hoisin dressing. We will be making this again very soon!

    • Megan
      April 24, 2012 at 3:43 pm #

      Your red cabbage side dish sounds amazing Ashley! I love cabbage and often times forget about simply sautéeing it for a change. I’m glad you like the potato kale galette. I love how crispy the potatoes get. Mmmm.

  3. Mike Smith
    June 24, 2012 at 4:45 pm #

    Making this right now, did one layer of kale and one layer of mushrooms with onions

    Hope my wife likes it lol

    • Megan
      June 24, 2012 at 9:59 pm #

      I hope your wife likes it too Mike. Love the idea of adding mushrooms and onions. I’m totally stealing that idea for next time. :)

  4. Cindy
    August 22, 2012 at 1:27 pm #

    I made this last night. It was FANTASTIC. My only complaint was that it was so good, we ate it all and there were no leftovers! Next time I’m doubling the recipe.

    • Megan
      August 22, 2012 at 7:04 pm #

      Hehehe, if that’s your only complaint I’m happy. :)

  5. Christine
    October 31, 2012 at 9:36 am #

    I made this last night for dinner. Let me tell you what a pleasure it was to watch my 6 and 8 year olds forking large pieces of kale happily into their mouths. Every mother’s dream come true.

    • October 31, 2012 at 7:39 pm #

      That’s so awesome Christine! Thanks for sharing. :)

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  1. Night In: IronFest 2013 – Night 2 | One Baroque Girl - April 13, 2013

    [...] our colorful entree was a curried potato kale galette.  Amy and I had our first adventure with a galette a couple months ago, during which we concluded [...]

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