Lentil, Coconut and Cannabis Curry
Whether you’re seeking a healthy, uplifting dinner or looking to curry favour with a cannabis-loving vegetarian, this saucy dish is the ticket. Delicately spiced and lightly dosed, it promises a gentle cannabis experience with bold flavours.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 tbsp cannabis-infused coconut oil
1 medium onion, finely chopped
2 tbsp vegetable oil
1 tbsp peeled fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1 tsp salt
1 fresh jalapeño or serrano chili, finely chopped, including seeds
2 tbsp cannabis coconut oil
2 cups water or chicken/vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 cup loosely packed fresh cilantro sprigs
2 tbsp plain yogurt (or coconut yogurt)
Saute onion in coconut oil in a heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and saute until golden, about 1 minute. Add cumin, coriander, turmeric, salt, and chili and cook for 1 minute (stir the mixture so it wont burn). Add 2 tbsp of cannabis coconut oil and heat on low for 1 minute.
Add water or broth, lentils and coconut milk. Simmer, covered, stirring occasionally until lentils are tender, about 15-20 minutes. Check seasoning throughout and add salt and a splash of lemon if necessary. Serve with cilantro sprigs scattered on top and some plain yogurt. Best served on basmati rice.
*To make this dish more potent without adding more oil, make your coconut oil infusion more potent (see our Edible Dosage Calculator for tips on how to predict the potency of your homemade edibles).