Curried Sweet Potato Waffles with Coconut-Braised Kale & Poached Eggs

Break out your waffle iron and try this deceptively simple meal for breakfast, brunch or an easy dinner.

Prep Time
25 min
Cook Time
5 min
30 min


  • Olive oil cooking spray
  • 1 cup thinly sliced yellow onion plus 1⁄2 cup chopped yellow onion, divided
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup light coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 lb chopped kale, tough stems removed
  • 1 large sweet potato, peeled and grated
  • 5 eggs plus 2 egg whites, divided
  • 1 tbsp curry powder
  • 1/2 tsp ground ginger
  • 1 1/2 tbsp coconut flour (TRY: Bob’s Red Mill Organic Coconut Flour)


  • 1 4-waffle iron (5-inch square per waffle)


  1. Mist a large nonstick Dutch oven with cooking spray and heat on medium- low. Add sliced onion and cook for 4 minutes, until softened. Add garlic and pepper flakes and cook, stirring, for 30 seconds more, until fragrant. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, a few handfuls at a time, stirring to combine. Cover and reduce heat to low and cook, stirring occasionally, for 20 minutes, until kale is very tender.
  2. Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 1 egg and 2 egg whites. Add curry, ginger and flour and mix. Divide mixture evenly among 4 sections of waffle iron. Close iron and cook for 12 minutes, until waffles are cooked through and crisp on the outside.
  3. Meanwhile, fill a wide, deep sauté pan with water and bring to a boil. Crack 1 egg and carefully drop into water; repeat with remaining 3 eggs in separate spots. Cover, turn off heat, and let cook for 4 minutes. Carefully remove each egg with a slotted spoon. Divide waffles among plates, layer with kale and top with poached eggs.

Nutrition Information

  • Serving Size 1 waffle, 1 c kale, 1 egg
  • Calories 252
  • Carbohydrate Content 27 g
  • Cholesterol Content 233 mg
  • Fat Content 11 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 5 g
  • Sodium Content 209 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g