Sprouting broccoli and edamame salad with curry leaves and lime

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October 13, 2014 by dgarnett2013

Sprouting broccoli and edamame salad with curry leaves and lime: Plenty More by Yotam Ottolenghi


Great with Squash with cardamom and curry leaf and lemon rice.

Serves 4

  • 400g purple sprouting broccoli, washed and trimmed
  • 220g french beans, trimmed
  • Salt
  • 200g frozen podded edamame beans
  • 2 tbsp olive oil
  • 1 medium onion, peeled and finely diced
  • 2½ tsp black mustard seeds
  • 30 fresh curry leaves (or 40, if using freeze-dried)
  • 3 whole dried chillies (or fewer, depending on how hot they are)
  • Shaved skin of 1 lime, plus 1 tbsp lime juice
  • 5g picked coriander leaves
  • 35g coarsely grated fresh coconut (optional)

Bring a large pot of water to a boil. Add the broccoli, french beans and some salt, and blanch for three to five minutes, until cooked but still with some bite. Use a slotted spoon to transfer the vegetables to a colander and run under cold water. Drain, pat dry, transfer to a large bowl and set aside. Return the pan of water to the boil, add the edamame beans and blanch for two minutes. Transfer to the colander, run under cold water, pat dry and add to the broccoli and french beans. Sprinkle half a teaspoon of salt over the vegetables, stir and set aside.

Heat the oil in a frying pan on a medium-high heat. Add the onion, along with a quarter-teaspoon of salt, and cook for about four minutes, until soft. Add the black mustard seeds and, when they begin to pop, the curry leaves, chillies and lime skin. Fry for two minutes more, then tip over the vegetables, stir again and set aside for 10 minutes.

Just before serving, add the lime juice, coriander and coconut, if using. Give everything a very gentle stir and serve.

Made the day we went to see the Walead Beshty cyranotype exhibition at The Barbican

beshty2 beshty1

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