Coconut Rice Cakes & Vegetable Curry Recipe

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

In a pot, combine the rinsed rice, coconut milk, sugar, salt, and baking powder. Mix well and bring to a boil.

Once boiling, reduce the heat to low and cover. Cook for 15-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit for 10 minutes. Fluff with a fork and let cool slightly before shaping into cakes.

Heat vegetable oil in a pan, then cook the rice cakes on each side until golden brown.

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent.

Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Stir in the mixed vegetables and curry powder. Cook for about 5 minutes until the vegetables start to soften.

Pour in the coconut milk and salt, bringing the mixture to a simmer. Cook for another 10 minutes until the vegetables are tender.

Garnish with fresh cilantro before serving.

In a bowl, mix plain yogurt with lime juice and lime zest until combined. Refrigerate until ready to serve.

In a bowl, combine chickpea flour, water, cumin seeds, and salt. Mix until smooth.

Add sliced onions to the batter, coating them well.

Heat vegetable oil in a deep pan for frying. Drop spoonfuls of the onion mixture into the hot oil and fry until golden brown.

Remove and drain on paper towels. Crush lightly to create crumbs.

In a bowl, mix cashews with cayenne pepper, salt, and vegetable oil until well-coated.

Spread the cashews on a baking sheet and roast in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden and fragrant.