Almoço
Curry de Coco Infusionado
Uma fusão encantadora de especiarias aromáticas, coco cremoso e cannabis infusionada. Eleve seus sentidos com legumes macios e proteína em um prato verdadeiramente inesquecível.
Ingredientes
- 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
Modo de Preparo
- 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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