Curried Potato Noodles with Kale
Try this Curried Potato Noodles with Kale recipe, or contribute your own.
Try this Curried Potato Noodles with Kale recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- 1 teaspoon curry powder
- 1 shallot, minced
- 1 teaspoon country dijon mustard
- 1.5 tablespoon extra virgin olive oil
- 1 large russet potato (or 2 medium red potatoes) blade c, noodles trimmed
- 2 cups diced kale stems removed
- for the seasoning:
- 1 tablespoon vegetable broth
- 1/4 easpoon cayenne powder
- 1/4 easpoon turmeric
- 1/4 easpoon cumin powder
- Carbohydrate 1.20763749996027 g
- Cholesterol 0 mg
- Fat 2.4447625 g
- Fiber 0.0572500002384186 g
- Protein 0.188525 g
- Saturated Fat 0.33829475 g
- Serving Size 1 1 Serving (12g)
- Sodium 27.8532057219033 mg
- Sugar 1.15038749972185 g
- Trans Fat 0.0724635000000005 g
- Calories 27 calories
Step-by-step
- In a small mixing bowl, add in all of the ingredients for the curry seasoning. Whisk together and set aside.
- Place a large skillet over medium heat and add in 1 tablespoon of the olive oil. Once oil heats, add in the garlic and shallots and cook for 1 minute or until shallots soften.
- Add in the potato noodles, toss well and then pour over with the curry seasoning. Toss to combine thoroughly, making sure to coat all the noodles and then cover and cook for 10 minutes or until cooked through but al dente, uncovering occasionally to toss.
- Once cooked, uncover and add in the kale, the last half tablespoon of olive oil, season with salt and pepper and toss to combine or until kale wilts, about 3 minutes.
- Plate into a serving bowl and enjoy as a side!
Standard potato gratins rely on dense starch and dairy to build body, whereas spiralized potato strands require a completely different approach to retain structure without turning to mush. Russet potatoes, possessing high starch content, release moisture rapidly when heated, meaning steam management is critical during the initial ten-minute covered cooking phase. Uncovering the skillet periodically releases trapped condensation that would otherwise soften the noodles past the desired al dente threshold.
Achieving Structural Integrity
Starch gelatinization dictates whether spiralized tubers hold their shape or collapse into a puree. Cooking over medium heat allows the exterior of the potato strands to firm up while the interior softens gently. Olive oil coats each strand, creating a lipid barrier that slows down moisture absorption from the vegetable broth and spices. Tossing the noodles thoroughly ensures the turmeric, cumin, and cayenne distribute evenly across every surface before the vegetable softens.
Incorporating Greens Without Overcooking
Kale demands precise timing because prolonged exposure to high heat destroys its vibrant green color and chewy texture. Adding the diced kale alongside the final half tablespoon of olive oil during the last three minutes of cooking exposes the greens to just enough residual heat to wilt them while preserving their cellular structure. Seasoning with salt and pepper at this final stage draws out minimal moisture, preventing the dish from becoming watery before plating.
