Curry Kale and Potato Galette

Curry Kale and Potato Galette

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  thattubachick

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (20)

Rate This Recipe
CANDLER
6

CANDLER

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.

KARENKINM
4

KARENKINM

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 luck than me at leaving the table! I would reccomend using a large non stick Dutch oven. I used a stainless saute pan and had to keep waiting for the kale to decrease in volume before I could add more. I was afraid all the spices were stuck to the bottom of the pan and there would be no spices left for the kale, but this was loaded with flavor and truely unique.

Margar
3

Margar

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, so I looked for recipes using both.I reduced the amount of curry powder just a tad, and I'm glad I did. I meant to add cayenne pepper but forgot. I don't miss it even though I like spicy food. My only complaint is the amount of butter. I thought this was too fatty overall, and will adjust the butter and oil amounts in the future. Great recipe, thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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