According to modern conservative niggas, black men's Allah-given natural place is in the kitchen so back to the kitchen I went and tried* this vegan curry recipe today.

This is a good Healthy Living™ recipe; a vegetarian meal to diversify your nutrition portfolio so when the race war (New York Yankees vs. Boston Red Sox) breaks out you will be ready. Your body will thank you**:
Pinch of Salt
2 Onions
2 Clove Garlic
1/2 Lime
1 tbsp Curry paste
1 Cup Chickpeas
1 Bell pepper
2 tbsp Soy Sauce
2 Tomatoes
1 Cup Basil leaves
1 Cup Mushrooms
250g Tofu
2 Can Coconut Milk
Chilli Powder

Serve w/ basmati rice.


📝 Rating:
Red curry version:

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tablespoons chopped cilantro stems
  • 8 ounces cremini mushrooms, quartered
  • ˝ teaspoon sea salt, more to taste
  • 3 tablespoons prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 teaspoons Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Too much effort version (authentic pajeet recipe):


  • For the Basil Tofu Curry
  • 150 grams Tofu , cubed
  • 1 Onion , chopped to chunks
  • 8 cloves Garlic
  • 6 Thai Red chilli (Birds Eye Chilli)
  • Thai basil leaves , A small bunch, chopped
  • Salt , to taste
  • 1/2 teaspoon Light soy sauce
  • 1/2 teaspoon Dark soy sauce
  • 1/2 cup Shiitake mushrooms , fresh, finely chopped
  • 1/2 teaspoon Sugar
  • 2-1/2 tablespoons Sesame (Gingelly) Oil , or groundnut oil
  • 1-1/2 tablespoon Cooking oil
    For Rice
  • 3/4 cup Jasmine Rice
  • 1-1/2 cups Water
  • Roasted Peanuts (Moongphali) , few to garnish (optional)

  1. To start cooking Layered Thai Basil & Tofu Rice Recipe, get prep with all the ingredients and then pound red chilli and garlic in a pestle & mortar.
  2. Cook rice in an electric rice cooker. Electric cooker is the best for the measurements given above.
  3. While the rice is getting done, heat oil in a wok.
  4. Add the ground red chilli and garlic paste and fry them well.
  5. Add Onion and fry for a minute.
  6. Add tofu and continue to fry until they turn golden brown.
  7. Add, light & dark soya sauce, shitake mushroom to this mix.
  8. Add very little salt as soya sauce has already salt in it.
  9. Mix them all well and fry for 2 minutes. Keep stirring continuously.
  10. Add basil leaves and mix them well. Cook for a minute.
  11. For layering the rice, take a serving bowl and layer the bottom portion with rice followed by the basil tofu curry. Repeat layering for 2 or 3 times and end with tofu basil curry on top.
  12. Garnish with roasted peanuts (optionally).
  13. Serve Layered Thai Basil & Tofu Rice Recipe along with Thai Yellow Curry Recipe.

*(I low-key fucked it up.)
**We'll see about that tomorrow.