Cooking with Cannabis: A Delicious Vegan Dinner Recipe (Gluten-Free!)

Cooking with Cannabis: A Delicious Vegan Dinner Recipe (Gluten-Free!)

Cooking with Cannabis: A Delicious Vegan Dinner Recipe (Gluten-Free!)

If you’re looking for the ultimate vegan dinner recipe that’s not only gluten-free but also infused with cannabis, you’ve come to the right place! This stoner recipe is perfect for those who enjoy elevating their meals with a little THC or CBD while keeping it healthy and plant-based.

In this blog, we’ll walk you through making a Cannabis-Infused Creamy Coconut Chickpea Curry—a flavorful, nourishing dish that’s easy to prepare. Whether you’re a seasoned cannabis cook or new to the game, this recipe for stoners will hit the spot!

Why Cook with Cannabis?

Cooking with cannabis offers a discreet and enjoyable way to consume THC or CBD. Unlike smoking or vaping, edibles provide long-lasting effects and allow for better dosage control. Plus, incorporating cannabis into a delicious vegan dinner makes the experience even more enjoyable!

Cannabis Infusion: The Basics

Before we jump into the recipe, let's discuss the key ingredient: cannabis-infused coconut oil. This is the base for our dish and is easy to make at home. If you already have infused oil, feel free to skip this part.

How to Make Cannabis-Infused Coconut Oil

Ingredients:

  • 1 cup coconut oil (virgin or refined)

  • 7–10 grams of decarboxylated cannabis (THC or CBD strain of your choice)

Instructions:

  1. Decarboxylate Your Cannabis: Preheat your oven to 240°F (115°C). Grind your cannabis and spread it evenly on a baking sheet lined with parchment paper. Bake for 30–40 minutes, stirring occasionally.

  2. Infuse the Oil: In a double boiler or slow cooker, combine the decarbed cannabis with coconut oil. Simmer on low heat (not exceeding 200°F or 93°C) for 2–3 hours, stirring occasionally.

  3. Strain and Store: Use a cheesecloth or fine mesh strainer to separate the plant material from the oil. Store the infused oil in an airtight container in a cool, dark place.

Dosing Tips:

  • Start with low doses (about ¼–½ teaspoon per serving) and increase as needed.

  • The potency depends on the strain, infusion time, and quantity used.

Vegan, Gluten-Free Cannabis-Infused Creamy Coconut Chickpea Curry

Ingredients:

For the Curry:

  • 1 tablespoon cannabis-infused coconut oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 1 bell pepper (any color), chopped

  • 1 small zucchini, diced

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 can (15 oz) diced tomatoes

  • 1 can (15 oz) full-fat coconut milk

  • 1 tablespoon tomato paste

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • ½ teaspoon smoked paprika

  • ½ teaspoon cinnamon

  • ½ teaspoon cayenne pepper (optional, for heat)

  • Salt and black pepper to taste

  • 2 tablespoons fresh cilantro, chopped (for garnish)

  • Juice of 1 lime

For Serving:

  • 2 cups cooked quinoa (or cauliflower rice for a low-carb option)

  • Gluten-free naan or flatbread (optional)

Instructions:

  1. Sauté the Aromatics: In a large pan, heat the cannabis-infused coconut oil over medium heat. Add the onion and sauté until translucent (about 3–5 minutes). Stir in the garlic and ginger, cooking for another minute until fragrant.

  2. Add the Veggies & Spices: Toss in the bell pepper and zucchini, stirring to coat them in the aromatics. Sprinkle in the turmeric, cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for another 2–3 minutes to toast the spices.

  3. Simmer the Curry: Pour in the diced tomatoes, tomato paste, and chickpeas. Stir well and let it simmer for 5 minutes. Then, add the coconut milk, reduce heat to low, and let the curry cook for 15–20 minutes, stirring occasionally.

  4. Final Touches: Add salt, black pepper, lime juice, and fresh cilantro. Stir well and remove from heat.

  5. Serve & Enjoy: Spoon the curry over a bed of quinoa or cauliflower rice and serve with gluten-free naan if desired.

Pairing Ideas for the Ultimate Stoner Dinner Experience

This vegan dinner is a delicious, cannabis-infused masterpiece on its own, but you can enhance the experience with these fun pairings:

  • Mango Lassi (Dairy-Free) – Mango contains myrcene, a terpene that may enhance the effects of THC.

  • Cucumber & Avocado Salad – A refreshing side that balances the richness of the curry.

  • Cannabis-Infused Herbal Tea – A soothing drink to complement the meal.

Tips for Cooking with Cannabis

  1. Always Start Low & Slow: Edibles take longer to kick in than smoking, typically 30–90 minutes. Be patient and avoid consuming too much at once.

  2. Know Your Dosage: Keep track of how much cannabis-infused oil you use per serving.

  3. Pair with Healthy Fats: Cannabis binds well with fat, making coconut milk a great base for infusion.

  4. Label Your Edibles: If you're storing leftovers, clearly label them to prevent accidental consumption.

Final Thoughts: The Best Stoner Recipe for a Relaxing Evening

Cooking with cannabis is a great way to enjoy a vegan dinner recipe while benefiting from the effects of THC or CBD. This gluten-free recipe is packed with flavors, nutrients, and just the right dose of cannabis to make your night extra special. Whether you're hosting a stoner dinner party or treating yourself to a cozy night in, this Cannabis-Infused Creamy Coconut Chickpea Curry is a must-try!

So grab your apron, infuse some oil, and get ready to enjoy one of the best stoner recipes out there. Happy cooking, and remember to consume responsibly!

Love Cooking with Cannabis?

If you enjoyed this vegan dinner recipe, check out more of our stoner recipes for delicious and creative ways to incorporate cannabis into your meals. Stay tuned for more exciting recipes coming soon!

Don’t forget to share your creations! Tag us on social media with your favorite cannabis-infused dishes! 🌱🔥🍛

 

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