Saturday, March 10, 2012

Roasted Potato Kale Curry




What to eat? What do I have on hand? Kale - yes. Potatoes - yes. Onion - yes. Garlic - yes. Spices - yes, in abundance. How to combine them in something easy to put into the oven that I can cook while my attention is elsewhere? Aha! Roasting - my husband loves the smell and taste and texture of roasted food - and who doesn't?

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 4-6 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced (or 1/4 teaspoon powdered)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • Pinch salt
  • Pinch cayenne pepper
  • 8 cups kale, rinse well, remove large thick stems and chop (a medium chop is ok, 1-2 inches)
  • 4 medium to large potatoes, peeled (or not - I did not) and thinly sliced (1/8-1/4 inch, thinner will take less time to cook all the way through)
  • 1/4 cup olive oil
Directions
  1. Heat oil in a large non-stick oven proof skillet over medium heat. (I used my large cast iron skillet for steps 1-3.)
  2. Add onion, garlic, ginger and spices. Saute until onion is softened.
  3. Add kale and saute until just wilted, about 5 minutes. Take off heat.
  4. Preheat oven to 425°F. (I did this before I started chopping the vegetables)
  5. Arrange 1/3 of the thinly sliced potatoes on the bottom of a medium cast-iron skillet, overlapping so that none of the skillet is showing through.
  6. Spread 1/2 of the kale mixture over the potatoes.
  7. Arrange the next 1/3 of the potatoes over the kale mixture, making sure to overlap again.
  8. Spread the remaining kale mixture and top with the last batch of thinly sliced potatoes.
  9. Press down with a wide spatula until nice and compact.
  10. Pour olive oil over top.
  11. Bake in pre-heated oven for 45 minutes, or until potatoes are tender.
  12. Cut into wedges and serve.
I did not take a picture of this because it was not 'pretty'. Next time I think I need to slice the potatoes even thinner or use more of them to achieve the 'over-lapping' effect that would produce a beautiful dish. However, do not let looks deceive you. This was SO GOOD that my husband and I simply ate the entire thing for a late night supper last night with a good beer or glass of wine. We were overwhelmingly content. This combination is food for the soul, in addition to being downright delicious. 

Note: As my husband tried to figure out the spices I used, he was pleasantly surprised to hear what they were because none of them were overwhelming. So, while each of them may look like a lot, together they produce a warm and comforting flavor, nothing that says "Hello, curry here, in spades!". 

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

3 comments:

Ginger said...

hello dinner

Gardeningbren said...

My husband too..loves roasted vegetables but kale is one I haven't tried with veg in the oven! Excellent suggestion, especially with the curry.

Cheryl & Jim Caplan said...

We ate this tonight with kale fresh from the garden and a little bit of leftover ham layered in as well. Wonderful! Thanks for the suggestion to slice the potatoes very thin. It was almost like eating home-made potato chips. So good!