-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
-
3
Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
-
4
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
-
5
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
-
6
Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
-
7
Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
-
8
Bake in the preheated oven until sauce is bubbling, about 10 minutes.
