Sprouting broccoli and edamame salad with curry leaves and coconut from Essential Ottolenghi: A Collection (page 74) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon and curry leaf rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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