Tested till perfect Curried Potato Kale Galette

Curried Potato Kale Galette

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe4 out of 5 based on 29 ratings.
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  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, finely diced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspgaram masala
  • 1/2 tsp 1/2tsptumeric
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchcayenne pepper
  • 8 cups 8cupschopped kale, (about 1 bunch)
  • 4 4potatopotatoes
  • 1/4 cup 1/4cupbutter, 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.)

Nutritional Information Per each of 6 servings: about

cal 250 pro 5g total fat 11g sat. fat 5g
carb 36g fibre 4g chol 20mg sodium 292mg

% RDI:

calcium 13 iron 17 vit A 130 vit C 168
folate 16
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