Delicious and easy coconut curry
This elevated coconut curry recipe is everything you want on any night of the week, and it’s extra handy on those nights when you want to whip up a flavorful dish without much extra time to spare. With nourishing vegetables and a potent aroma that will fill the whole room, you’ll find yourself in love and wanting more, and your guests will love its unique presentation too!
What to expect
If you're wondering what to expect we’re excited to tell you that this dish combines sweet and savory with slight hints of curry spice. Those flavors are further amplified with the addition of onions, garlic, and ginger, to deliver an experience that’s sure to engage all of the senses.
Easy coconut curry recipe
To infuse coconut curry, you’re going to need a heaping tablespoon of cannabis-infused coconut oil. If you’re not able to find it in-store and don’t have any in your kitchen pantry, then check out our simple recipe which will help to make the whole process easy, even if you’re not a master of infusion just yet.
Preparation: 15 minutes
Cooking: 35 minutes
Calories: 398 per serving
- 1 can of full-fat coconut milk
- 3 red Thai chiles
- 2 garlic cloves (minced)
- 4 cups fresh spinach
- 2 cups butternut squash (cubed)
- 2 cups cauliflower florets
- 1 cup chopped yellow onion
- ½ cup fresh or frozen peas
- 1 tablespoon cannabis-infused coconut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- Freshly ground black pepper (to taste)
Ingredients for serving
- 2 cups cooked basmati rice
- 1-2 handfuls of fresh basil or cilantro
- Lime wedges
- Naan bread (optional)
- Dutch oven
- Silicone spatula
- Small bowl
- Mixing spoon
Heat the oil in a dutch oven over medium heat.
Add the onions to the oil and cook until they are soft and slightly browned, approximately 10 minutes, reducing the heat to low halfway through the cooking time.
Combine the ginger, garlic, cumin, turmeric, coriander, salt, and cardamom together in a small bowl. Set this mixture aside for now.
Dump the cubes of butternut squash, and chiles into the dutch oven and cook the ingredients for 5 minutes.
Stir in the florets, coconut milk, and spices, and then cover the pot and leave the ingredients to simmer for 20 minutes, or until the veggies are nice and tender.
Add the peas, lemon juice, spinach, and lime juice to the curry and stir, before tasting the dish and adjusting the seasoning as needed.
Serve this coconut curry over cooked rice garnished with fresh basil, with a slice of naan bread, and a couple of lime wedges on the side.
Storage tips and tricks
Store this curry in the fridge in an airtight container for up to three days, or divide it into individual portions and toss those into the freezer for ready-made meals that will last for several months, so you’ve always got some of this incredible dish on hand for when a craving hits.