Curry Kale and Potato Galette Recipe - Allrecipes.com
Curry Kale and Potato Galette Recipe
  • READY IN ABOUT hrs

Curry Kale and Potato Galette

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Oct 10, 2012

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 Review
Jun 12, 2014

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.

 
Dec 09, 2012

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.

 
Sep 08, 2013

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!

 
Sep 23, 2013

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 cheese. I served mine with a spoonful of plain yogurt, which I really liked. My 7 year old daughter ate hers with ranch dressing...kids are so weird...and loved it. I like what the other reviewers said about maybe adding chickpeas for protein next time. It has only been an hour and a half since lunch and I'm hungry again...could just be me though...maybe the cheese would have kept me satisfied longer. Thanks for the great recipe!

 
Nov 04, 2012

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, potatoes, and cheese. Used a lot more curry powder, about 2 tablespoons. I could see adding in some sauteed mushrooms and chickpeas next time, but this was really awesome as is. Thanks for the recipe, I'll be making this again shortly!

 
Feb 09, 2014

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!

 
Oct 14, 2013

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!!

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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