Curried Scalloped Potato with Kale
I could say this dish is pretty-tasty, but its actually very ugly-delicious, and although
Isn’t very photogenic, its a “go back for more” dish, for sure.
It started with a worthy recipe on the internet, but I made it 3 times in short order and tweaked it to perfection—I had lots of kale to use & lots of people to feed.
Its exceptionally tasty with sweet potatoes, but good with just regular potatoes too.
GREASE an oven-proof casserole dish.
Lightly TOAST CUMIN SEEDS and set them aside.
Lightly TOAST rough-CHOPPED ALMONDS and set them aside
fry lots of DICED ONIONS and
some MINCED GINGER and
lots of MINCEd GARLIC in
COCONUT OIL, add a fair amount of:
simmer till transparent
meanwhile, thinly slice, on a mandolin, plenty of:
REGULAR POTATOES, and equal amount of
SWEET POTATOES (not yams—which are orange)
set them aside
in the hot pan, add LOTS OF CHOPPED KALE to the onions and simmer till kale wilts
(this part will taste rather bitter and not too pleasant, if its done right)
-place a thin layer of potatoes on the bottom of the greased pan, sprinkling lightly with toasted cumin seeds & salt, then a bit more potatoes
-layer on ½ the onion/kale mixture
-another thin layer of potatoes, and SHREDDED CARROTS, lightly sprinkled with toasted cumin seed & toasted almonds, salt and lightly drizzled with: MANGO or TAMARIND CHUTNEY
-another layer of potatoes, is followed by rest of kale mix, and the finishing layer of potatoes is drizzled with: melted BUTTER, OR COCONUT OIL, OR VEGAN ‘BUTTER’ (recipe below)
COVER LIGHTLY WITH FOIL OR COOKIE SHEET
AND BAKE UNTIL FORK TENDER—REMOVE COVER AND BROWN SURFACE.
EASY VEGAN ‘BUTTER’
Himalayan pink salt
add olive oil in the winter to keep it soft & spreadable