Curried Sweat Potato Waffles with Coconut Kale and Poached Eggs


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.

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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