Sprouting broccoli and edamame salad with curry leaves and coconut from Plenty More (page 74) by Yotam Ottolenghi

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Accompaniments: Lemon and curry leaf rice

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.62 in the US edition.

  • Ganga108 on February 28, 2022

    This is a wonderful green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.

  • tekobo on February 17, 2017

    Relatively simple to put together - for an Ottolenghi recipe! Mark loved the soy beans and I, for the first time, ate the fresh curry leaves and enjoyed them rather than fishing them out as spent flavouring like I have in curries.

  • okcook on January 25, 2016

    We enjoyed the Indian flavours here. I used baby lima beans and only put in 100 grams which was fine because we wouldn't have wanted more beans in the dish. I also only used one chilli and it was plenty hot enough for us.

  • Dishyrishie on January 09, 2015

    Delicious. Would pair it with An Indian banquet and it's a great one to take to a BBQ and surprise friends. ah Yottam is the king of vege dishes.

  • Melanie on October 12, 2014

    Another winner. I didn't use fresh coconut, substituting dried coconut flakes, however I didn't think that this was missing anything. This one definitely works well by itself as a meal, although the suggested pairing of the lemon and curry leaf rice would also be great.

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