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.
Servings: 4 Servings
Calories: 350kcal
Cost: Approx $15-$20
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife
- cutting board
- Measuring cups and spoons
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Fiber: 8g | Sugar: 10g
