Cannabis Cuisine: Infused Coconut Curry Recipe

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5 from 1 vote

Cannabis Cuisine: Infused Coconut Curry Recipe

Experience the rich and exotic flavors of this cannabis-infused coconut curry. Perfectly balanced with aromatic spices and a touch of THC, this dish provides a comforting and flavorful meal that's sure to elevate your dining experience.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian, Indian
Diet: Vegan, Vegetarian
Keyword: Cannabis Curry, Vegan Cannabis Recipe
Servings: 4 Servings
Calories: 350kcal
Cost: Approx $15-$20


  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • cutting board
  • Measuring cups and spoons


  • 2 tablespoons cannabis-infused coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 2 large carrots, sliced
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)


  • In a large pot or Dutch oven, heat the cannabis-infused coconut oil over medium heat.
  • Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  • Add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using) to the pot. Stir well to coat the onions, garlic, and ginger with the spices.
  • Add the sliced carrots, diced bell pepper, and sliced zucchini to the pot. Stir well to combine and cook for about 5 minutes.
  • Add the drained chickpeas, diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot. Stir well to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together.
  • Season the curry with salt and pepper to taste. Adjust the seasoning as needed.
  • Serve the cannabis-infused coconut curry over cooked rice or with naan bread.
  • Garnish with freshly chopped cilantro before serving.


  • Adjust the amount of cannabis-infused coconut oil based on your desired potency and tolerance.
  • For a protein boost, add tofu or chicken (if not vegan) to the curry.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.


Serving: 1cup | Calories: 350kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Fiber: 8g | Sugar: 10g

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