Tuesday, March 4, 2014

Curried Sweet Potato Waffles with Kale and Eggs

Inspired by recipe from Clean Eating Magazine
Serves 4
Equipment: waffle iron

coconut or olive oil
3/4 red onion (or yellow) thinly sliced
1/4 red onion (or yellow), chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 cup coconut milk
1 cup vegetable or chicken broth
1 lb chopped kale, tough stems removed
1 large sweet potato, peeled and grated
6 eggs
1 T curry powder
1 tsp fresh ginger, grated
1 tsp salt

Warm 1 T oil in dutch oven on medium-low. Add 3/4 of the sliced onion and cook for 4 minutes, till softened. Add garlic and pepper flakes and cook, stirring for 30 seconds. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, stir to combine. Cover and reduce heat to low. Simmer for 15-20 minutes till kale is soft.

Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 2 eggs, curry, ginger, salt and a dash of pepper. Mix together. Divide mixture over waffle iron and cook till done, about 10-12 minutes. (This may be more or less depending on your waffle iron.)

Prepare eggs (scrambles, poached, over easy or sunny side up)

To serve. Divide waffles among plates, layer with kale and top with eggs.

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