curried potato kale galette


Curried Potato Kale Galette

This makes a lovely vegetarian main course or a flavourful side dish.


1 tbsp (15 mL) vegetable oil

1 onion, finely diced

2 cloves of garlic, minced

1 tbsp (15 mL) minced ginger

1 tsp (5 mL) ground cumin

1 tsp (5 mL) garam masala

1/2 tsp (2 mL) tumeric

1/2 tsp (2 mL) salt

1 pinch cayenne pepper

1 bunch of kale

4 potatoes

1/4 cup (50 mL) butter, melted


In 8-inch (20 cm) nonstick ovenproof skillet, heat oil over medium heat; cook onion, garlic, ginger, cumin, garam masala, turmeric, salt and cayenne pepper, stirring occasionally, for about 8 minutes or until onion is softened.

Add kale; cook, stirring occasionally, for about 5 minutes or until wilted. Transfer to bowl.

Meanwhile, peel potatoes. Using mandoline or sharp knife, cut into paper-thin slices. Spread one-third in same skillet; top with half of the kale mixture. Repeat layers once. Top with remaining potatoes, pressing to evenly distribute. Pour butter over top.

Bake in 425°F (220°C) oven for about 50 minutes or until potatoes are tender when pierced with knife. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)