Prep Time: 10 mins
Total Time: 30 mins
Servings: 4 servings
Ingredients;
- 45 ml canola oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 30 grams chopped fresh ginger
- 2 cloves garlic, chopped
- 8 scallions, sliced (white and green parts separated)
- 15 grams curry powder
- 225 grams carrots, chopped
- 280 grams russet potato, peeled and cut into 2cm pieces
- 200 grams red lentils
- 960 ml low-sodium vegetable broth
- Kosher salt and black pepper to taste
- Naan bread and lime wedges, for serving
Directions:
1. Heat Oil:
- In a large saucepan, heat the canola oil and cannabis oil over medium-high heat.
2. Cook Aromatics:
- Add the ginger, garlic, and scallion whites. Cook, stirring frequently, until softened, about 2 to 3 minutes.
3. Add Curry Powder:
- Stir in the curry powder, allowing it to cook for a minute until fragrant.
4. Combine Ingredients:
- Add the carrots, potato, red lentils, vegetable broth, salt, and black pepper. Stir well to combine.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to simmer. Cook, stirring occasionally, until the lentils and vegetables are tender, about 15 to 20 minutes.
6. Serve:
- Sprinkle the curry with scallion greens and serve hot with naan and lime wedges on the side.