Sprouting Broccoli and Edamame Salad With Curry Leaves and Coconut Recipe

Name: Sprouting Broccoli and Edamame Salad With Curry Leaves and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed; 1/2 pound haricots verts, trimmed; 7 ounces (about 1/2 cup) shelled frozen edamame; 4 tablespoons olive oil; 1 medium yellow onion, finely diced; 2 1/2 teaspoons black mustard seeds; 30 fresh curry leaves, or 40 dried curry leaves; 3 whole dried chiles; Zest of 1 lime, plus 1 1/2 tablespoons lime juice, more to taste; Zest of 1 lime; ⅔ cup cilantro leaves; ⅔ cup fresh coarsely grated coconut

Servings: persons

14 ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed
1/2 pound haricots verts, trimmed
7 ounces (about 1/2 cup) shelled frozen edamame
4 tablespoons olive oil
1 medium yellow onion, finely diced
2 1/2 teaspoons black mustard seeds
30 fresh curry leaves, or 40 dried curry leaves
3 whole dried chiles
Zest of 1 lime, plus 1 1/2 tablespoons lime juice, more to taste
Zest of 1 lime
⅔ cup cilantro leaves
⅔ cup fresh coarsely grated coconut

1
Bring a large pot of salted water to boil.
2
Add broccoli (you should have about 6 cups), and haricots verts and blanch 3 to 4 minutes, until just tender but still with a bite.
3
Use slotted spoon to transfer vegetables to colander and run under cold water.
4
Pat dry, transfer to large bowl, and set aside.
5
Return pot of water to a boil and add edamame.
6
Blanch for 2 minutes.
7
Transfer to colander, run under colder water, pat dry, and add to vegetables.
8
Sprinkle 1/2 teaspoon salt over vegetables, stir and set aside.
9
Heat 3 tablespoons olive oil in saute pan over medium-high heat.
10
Add onion and 1/4 teaspoon salt; cook for 4 minutes until soft.
11
Add black mustard seeds and when seeds begin to pop, add curry leaves, chiles and lime zest.
12
Saute for 2 minutes before pouring mixture over vegetables.
13
Stir and let sit 10 minutes.
14
Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil.
15
Gently stir and serve.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed, 1/2 pound haricots verts, trimmed, 7 ounces (about 1/2 cup) shelled frozen edamame, 4 tablespoons olive oil, and more.

Yes, Sprouting Broccoli and Edamame Salad With Curry Leaves and Coconut falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sprouting Broccoli and Edamame Salad With Curry Leaves and Coconut

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