Curry Kale Galette
Cold weather and warm food are synonymous, so this out-of-the-oven curried kale and potato galette is especially tasty when hummus is spread onto the pastry and layered with a curried kale mixture and paper thin rounds of potato.
If you eat a clean, mostly raw diet or suffer from IBS (Irritable Bowel Syndrome), the spices in the curried kale could irritate the lining of your stomach leading to indigestion.
Health benefits –
· Chickpeas are a good source of fibre, protein, manganese and iron, and will help stabilise blood sugar levels.
CURRY KALE GALETTE
PB, V, DF, GF
Pastry:
2 cups (250 g) white spelt flour or GF flour
1 tsp (5 g) of sea salt
¼ cup (60 ml.) olive oil
½ cup (120 ml.) chilled water
Filling:
3 medium onions, finely sliced
2 cloves of garlic, finely sliced
2 cm fresh ginger, finely grated or 2 tsp ground ginger
2 cm fresh turmeric, finely grated or 2 tsp ground turmeric
2 tsp ground cumin
pinch of sea salt
¼ cup (56 g) hummus
1 bunch of kale, stem removed and chopped
Toppings:
2 small potatoes
walnuts halves
vegan feta
Preheat the oven to 180’C.
For the filling, in a large fry pan on a medium heat, sauté onion, garlic, ginger, spices and sea salt in a little olive oil for about 8-10 minutes until the onion is softened, stirring occasionally. Add kale and cook for about 5 minutes until wilted. Stir curried kale mixture to combine.
To make the pastry, add flour and salt to a food processor and pulse. Add the olive oil and process until it clumps together. Pour in the iced water and process until the dough comes together. Take the dough out of the processor, placing it on a floured surface. Bring the mixture together and lightly knead into a ball. Dust the rolling pin with flour and roll the dough ball, turning and rolling the dough until it forms a disk of 35cm in diameter. Slide the galette onto the lined baking tray and spread a layer of hummus over the dough leaving a border of 5 centimetres. Add the curried kale mixture on top of the hummus. Fold the border over, pleating and pressing to form an edge. Brush the galette edges with plant milk to achieve a golden crust.
Bake the galette for 30 minutes in the oven. Meanwhile, using a mandolin, cut the end of the potato into paper-thin slices. Remove the galette from the oven and add clusters of small potatoes slices and walnuts around the top of it. Continue baking for 15 minutes until the pastry is golden. To serve, add dollops of vegan feta to the galette.
