Are you tired of bland, boring curry dishes? Look no further than this tasty cauliflower, bacon, and cashew curry. Yes, you read that correctly, bacon. You may not have thought to add bacon to a curry, but I’m here to tell you that it is a game-changer.
Cauliflower, Bacon, and Cashew Curry
This dish isn’t just delicious, it’s downright practical. It’s perfect for those following a paleo or keto diet, with a focus on healthy fats and low-carb vegetables. The creamy coconut milk combined with flavorful curry powder makes for a mouth-watering base for tender cauliflower florets and crunchy cashews all topped off with crispy bacon bits.
This pairs wonderfully with cauliflower rice or a vegetable curry recipe for a full meal.
Ingredients
Serves: 2 Prep Time: 20 min Cook Time: 5 min
• 1 cup coconut milk
• 2 tablespoon curry powder
• ½ lb bacon, cut in 1-inch strips
• ½ teaspoon sea salt
• 1 onion, chopped
• 1 garlic clove, minced
• ⅓ cup water
• 1 ½ cups cauliflower, cut into small florets
• ⅓ cup cashews
• A bunch of chopped cilantro for garnish
How to Make Cauliflower, Bacon, and Cashew Curry
In a large pan over medium heat, cook the bacon until it is slightly undercooked. Set the bacon aside. It will cook more later.
Now, in a stockpot or Dutch oven, whisk together the curry powder, ½ teaspoon of sea salt, and half of the coconut milk. Bring the mixture to a simmer. Add the onion, garlic, and undercooked bacon. Cook the ingredients for about a minute before adding the rest of the coconut milk and ⅓ cup of water.
Bring the mixture to a boil and then reduce to a simmer for a couple of minutes until the liquid has reduced. Add the cauliflower florets and cook them for 2 to 3 minutes or until they are soft.
Remove the pot from heat and stir in the cashews. To serve, top the curry with chopped cilantro.
More Curry Recipes
I love a good curry. Whether you want a side dish, main course, or even a vegetarian option, below are more paleo curry ideas that are going to be a hit at your dinner table. Bookmark your favorites and make them soon.
📖 Recipe
Cauliflower, Bacon, and Cashew Curry
Elevate your weeknight dinner with this delicious and healthy cauliflower, bacon, and cashew curry recipe. A gluten-free and low-carb meal option.
Ingredients
- 1 cup coconut milk
- 2 tablespoon curry powder
- ½ lb bacon cut in 1 inch strips
- ½ teaspoon sea salt
- 1 onion chopped
- 1 garlic clove minced
- ⅓ cup water
- 1 ½ cups cauliflower cut in small florets
- ⅓ cup cashews
- A bunch of chopped cilantro for garnish
Instructions
-
Cook bacon in a large pan over medium heat until slightly undercooked. Set aside.
½ lb bacon
-
In a stockpot, whisk together curry powder, sea salt, and half of the coconut milk. Bring to a simmer.
1 cup coconut milk, 2 tablespoon curry powder, ½ teaspoon sea salt
-
Add onion, garlic, and undercooked bacon. Cook for about 1 minute before adding the remaining coconut milk and water.
1 onion, 1 garlic clove, ⅓ cup water
-
Bring to a boil and reduce to a simmer for a couple of minutes until the liquid has reduced. Add cauliflower florets and cook until soft.
1 ½ cups cauliflower
-
Remove the pot from heat and stir in cashews. Top with chopped cilantro before serving.
A bunch of chopped cilantro for garnish, ⅓ cup cashews
Notes
- This can be made with any preferred vegetable including broccoli, zucchini, squash, or mushrooms.
- Store in the refrigerator for up to 3 days. Reheat on the stovetop and serve with cauliflower rice.
Nutrition
Calories: 884kcalCarbohydrates: 26gProtein: 24gFat: 80gSaturated Fat: 38gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 75mgSodium: 1378mgPotassium: 1047mgFiber: 5gSugar: 7gVitamin A: 246IUVitamin C: 45mgCalcium: 97mgIron: 8mg