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February 23, 2014 / Chris Blum

Curried Sweat Potato Waffles with Coconut Kale and Poached Eggs

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This recipe is adapted from clean eating. If you have gluten issues you can use coconut flour in place of the whole wheat flour. I added coconut milk to the waffles, more flour and used 2 eggs instead of 1 egg and 1 egg white. This was a tasty dinner! Perfect for a weeknight.

Ingredients:
1 large onion, sliced thin
Olive oil
2 cloves garlic, minced
1/2 t red pepper flakes
2 cups lite coconut milk
8 oz of kale, chopped
2 c grated sweat potato
6 eggs
1 TBSP curry powder
1 tsp ground ginger
1/4 c flour

In a large skillet, heat a little olive oil over medium heat, add 3/4 of the onion and sauté 4 minutes. Add the garlic and chili pepper, sauté for an additional minute. Add kale and 1 c of the coconut milk. Cover and cook for 10 – 15 minutes until soft.

Prepare kale: add 1st five ingredients to a pot, bring to a boil. Add kale and cover, reduce heat and set timer for 20-30 minutes, or until kale is tender.

Combine remaining onion, sweat potato, 1 c of coconut milk, curry, ginger, and flour, stir to combine. Cook on waffle iron about 12-15 minutes per batch, until crispy on the outside.

Bring a medium pot of water to a boil, add 1 tsp of vinegar. Crack each egg into a small bowl and slip into water. Cook for 3 – 4 minutes.

Serves waffles with kale and poached eggs.

Serves 4.

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