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.

Get access to everything we publish when you sign up for Outside+.

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