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Aromatic Cannabis Eggplant Curry

Cannabis-aubergine curry

Aromatic Cannabis Eggplant Curry with Cardamom Basmati Rice

Aubergines are just made for curries. Their soft flesh blends wonderfully with the other ingredients and the spices and flavours of the cannabis. The tomatoes add a juicy, sour note to this recipe. Together with the raita, the fruity flavours of cannabis and the chutney, the taste combination is simply perfect.

Ingredients:

  • 1.5 kg aubergines, cut into pieces of about 3 cm in size.
  • 6 TBSP. Cannabis coconut oil
  • Salt
  • 1.5 tsp black mustard seeds
  • 2 medium onions, diced
  • 2 tbsp fresh, peeled and finely chopped ginger
  • 5 large garlic cloves, finely chopped
  • 2 tbsp curry powder
  • 1.2kg tomatoes, peeled and chopped
  • 60g fresh coriander greens, coarsely chopped
  • Jasmine rice (depending on the quantity desired)

Preheat the oven to 200° C and line a baking tray with baking paper.

Put the aubergine in a large bowl with the cannabis coconut oil and ½ tsp salt and mix everything together well. Then spread the aubergine pieces on the baking tray and roast for 25 minutes. Then turn the pieces and bake for another 15 minutes until golden brown and soft.

Take the baking tray out of the oven and set it aside for now. Heat the remaining cannabis coconut oil in a saucepan over medium heat and add the mustard seeds. Heat for about 1 minute, stirring constantly, until they pop. Now add the onion and 1 tsp salt and fry everything for 2 minutes. Turn down the heat and fry the onion for another 10 minutes until soft and golden brown. Turn up the heat again and add the ginger and garlic.

Fry all the ingredients for another 3 minutes and then stir in the tomatoes and curry powder and bring to a simmer. Turn down the flame again and cook the tomatoes for 10 minutes until they are soft and almost a sauce.

Now carefully stir in the roasted aubergines and simmer the curry for 10 minutes without a lid. Season to taste and mix in the chopped coriander greens.
Serve the infused cannabis curry together with the cardamom rice and with the chutney and raita we will make next.

Infused brown cardamom basmati rice

  • 250g brown basmati rice
  • 550ml water
  • 10 cardamom pods
  • 3 bay leaves
  • 1 pinch sea salt
  • 2 TBSP. Cannabis coconut oil

Drain and rinse the rice. Then put it in a pot with the water, cardamom pods, bay leaves and salt. Bring all the ingredients to the boil, turn down the heat, cover the pot and simmer on a low heat for about 50 minutes until all the liquid is absorbed.

Take the pot off the heat and leave it covered for another 5-10 minutes. Remove the cardamom pods, mix in the cannabis coconut oil and the rice is ready to serve:
Recommended varieties for this dish: Afghan Kush or Orient Express.

Sour Apricot Chutney

This simple, aromatic and potent chutney is quick to make. It is perfect for spicing up all kinds of Indian dishes.

Ingredients:

  • 180g unsulphured dried apricots, thinly sliced
  • 1 tsp fresh ginger, peeled and finely chopped
  • 1 tsp garlic, finely chopped
  • 60ml naturally cloudy apple cider vinegar
  • 360ml apple juice
  • 1 pinch cayenne pepper
  • ¼ tsp salt

Put all the ingredients in a pot and bring to a boil. Cover the pot and turn down the heat. Simmer the chutney over a low heat, stirring every now and then.

Cucumber-Lime-Raita

This raita is perfect with any curry.

Ingredients:

  • 1 large cucumber
  • 350ml soy yoghurt
  • ¾ tsp salt
  • 1 tbsp finely chopped mint leaves
  • Grated lime
  • fresh mint leaves to garnish

Grate the cucumber coarsely and put it in a bowl. Add the soy yoghurt, the chopped mint leaves and the lime zest. Now mix everything well, pour into a small bowl and garnish with mint leaves. You can find even more delicious recipes at 1000Seeds in the category Cooking with Cannabis.

 

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