Measure the infused ingredient
Add the measured infused coconut oil after taking the curry off the heat. See the cannabis coconut oil guide and the THC potency calculator for your own infusion.
Dose deliberately: potency depends on the strength and amount of your infusion. Calculate the complete batch, divide evenly, label infused food clearly and keep it away from children and pets.
GATHER & MEASURE
Ingredients
Vegetables and aromatics
Curry base, finish and serving
Use plain coconut oil to cook the vegetables. Measure the infused coconut oil separately for the finish.
FROM PREP TO FINISH
Make it, step by step
Soften the vegetables
Heat plain coconut oil in a wide pot over medium heat. Cook onion, bell pepper and cauliflower for 6 to 7 minutes, until beginning to soften.
Bloom the curry paste
Add ginger, garlic and curry paste. Cook 1 minute, stirring constantly, until fragrant.
Simmer the chickpeas and cauliflower
Pour in coconut milk and broth. Add chickpeas and simmer gently 12 to 15 minutes, until the cauliflower is tender and the sauce has thickened slightly.
Finish off the heat and serve
Remove from the heat. Stir in the measured cannabis coconut oil, lime juice and soy sauce until completely incorporated.
Divide into 4 equal portions and serve with rice, cilantro and extra lime.
Questions about Cannabis Coconut Curry
Can I use green curry paste?
Yes. The flavor will be brighter and more herbal, but the method is the same.
Can I add chicken or tofu?
Yes. Cook chicken to 165°F (74°C), checked with a food thermometer, before adding coconut milk. Or add cubed firm tofu with the chickpeas.
Will light coconut milk work?
It will, but the sauce will be thinner and less rich.
KEEP COOKING
More for dinner
Toss basil pesto with spaghetti, pile barbecue jackfruit into a bun, or put out a bowl of rosemary roasted nuts.