Curry Kale and Potato Galette

Curry Kale and Potato Galette

thattubachick 1

"This is a really simple kale recipe that takes few ingredients, can be vegan, and delicious! A great recipe for kale first-timers. This recipe keeps well for 2 to 3 days in refrigerator, and is more pie-like if you allow it to be chilled. Serve hot."


1 h 10 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish.
  2. Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes.
  3. Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes.
  4. Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes.


  1. 29 Ratings

Most helpful

Very tasty. I had spinach so substituted one large bunch of spinach for the kale. I only used 2 of the 3 potatoes. You don't have to be precise about the spices.

Most helpful critical

Way too much butter! I followed this recipe exactly and found that 1/4 cup melted butter was far too much. It was very greasy. Also, I would double the kale next time.

Very tasty. I had spinach so substituted one large bunch of spinach for the kale. I only used 2 of the 3 potatoes. You don't have to be precise about the spices.

This was a pain in the neck to make but was absolutely delicious. My husband complained I made a healthy food unhealthy with the addition of potatoes and cheese, but he seeemed to have no better...

Delicious! A great way to use kale. I got a little sack of red potatoes in my CSA basket, and had bought a big bag of kale that say, too. I had a feeling kale and potatoes would be good together...

I just made this today for lunch. It was easy to make and turned out really well. I didn't bother to melt the butter, I just dotted the top with about 2 Tbs of butter and I didn't add the chee...

Made this as a main course tonight and it was amazing! I used about 8 small potatoes and sliced on the mandolin. A large bunch of kale wilted down to only enough for one layer, so potatoes, kale...

I was skeptical about the cheese topping but this recipe was great! I followed another reviewers suggestion to use cold butter and that made it even easier. Will absolutely make again!

Loved this!!! I used 2 bunches of kale and topped with provolone cheese at the end. Make sure your potatoes are nicely browned on the top before you put your cheese on. Delicious and easy!!

this is excellent! The only thing I did diffrently was to use fresh ginger saute'd with the onion and garlic. I think the cheese odd but really is a nice touch.

I was a little skeptical, especially with the cheese addition. I don't think of cheddar cheese going with curry. But the recipe was surprisingly good, though I thought with WAY too much curry....