Mittagessen

Infundiertes Kokos-Curry

Name: Infundiertes Kokos-Curry
Yield: 12 servings
Ingredients: 2 tbsp cannabis-infused coconut oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons curry powder; 1 can (14 ounces) coconut milk; 1 cup vegetable broth; 1 cup diced potatoes; 2 carrots, sliced; 1 red bell pepper, sliced; 1 cup cauliflower florets; Salt and pepper to taste; Fresh cilantro for garnish

Eine wunderbare Fusion aus aromatischen Gewürzen, cremiger Kokosmilch und infundiertem Cannabis. Heb deine Sinne mit zartem Gemüse und Protein in einem wirklich unvergesslichen Gericht.

Zutaten

2 tbsp cannabis-infused coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 can (14 ounces) coconut milk
1 cup vegetable broth
1 cup diced potatoes
2 carrots, sliced
1 red bell pepper, sliced
1 cup cauliflower florets
Salt and pepper to taste
Fresh cilantro for garnish

Zubereitung

In a large skillet or pot, heat the cannabis-infused coconut oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the garlic is fragrant.
Stir in the curry powder and cook for an additional minute to toast the spices.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the diced potatoes, sliced carrots, red bell pepper, and cauliflower florets to the pot. Season with salt and pepper to taste.
Cover the pot and simmer for 15-20 minutes, or until the vegetables are tender.
Serve the cannabis-infused coconut curry over cooked rice or with naan bread. Garnish with fresh cilantro.

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