Infused Sweet Potato and Green Tomato Curry
This vegan South Asian inspired meal is full of flavour, and subtly infused with cannabis honey and coconut milk. Green tomatoes lend a sweet, acidic kick to this dish- if you have any tomatoes on a plant that haven’t yet ripened, this is the perfect opportunity to use them! Otherwise, regular tomatoes can be used instead, though it will alter the flavour profile slightly.
3 large sweet potatoes, diced
2 lbs green tomatoes, chopped
1 small onion, finely diced
3 cloves garlic, minced
1” piece ginger, minced
3 tablespoons curry powder
6 red chilies, finely chopped
3 teaspoons cumin
3 teaspoons ground coriander
Infusion- 3 tablespoons cannabis honey
Infusion- 1 ½ cups cannabis coconut milk
1. First make the curry paste. Heat a large, heavy bottomed pot over medium-high heat. Drizzle in a bit of oil, and add the onion and spices with a pinch of salt, stirring well for about a minute, until fragrant. Add the garlic and ginger, and stir for another 2 minutes. Add the honey and half of the coconut milk, and allow to cook down for 10 minutes over medium-low heat, stirring occasionally.
2. Raise the heat back up to medium-high. Add in the sweet potatoes. Stir well to coat, and allow to cook for 10 minutes, until they begin to soften. Add the green tomatoes and the rest of the coconut milk, and cook for another 15 minutes, until the sauce has thickened slightly, and everything is fully cooked.
3.Serve on top of rice, and garnish with cilantro.