You’ll rarely see a bacon curry, but seriously, where doesn’t bacon taste great? Feel free to try this recipe with different combinations of vegetables and nuts.
1 In a large pan over a medium heat, cook the bacon, making sure to under cook it a bit because it will continue cooking in the coconut milk. Set aside.
2 Pour half the coconut milk in a stockpot with the curry powder and the 1/2 tsp sea salt. Bring to a simmer and whisk well to combine.
3 Add the onion, cooked bacon and garlic and cook for about a minute then add the rest of the coconut milk and the water.
4 Boil for a couple of minutes to reduce the liquid and add the cauliflower florets then cook for about 2 or 3 minutes, until just soft.
5 Remove from the heat and mix in the cashews.
6 Serve garnished with chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 920 | ||
Calories from Fat: 771 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.7g | 114 % | |
Saturated Fat 40.4g | 202 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 76.5mg | 24 % | |
Sodium 1420.7mg | 49 % | |
Potassium 968.5mg | 25 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 18.3g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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