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Purple sprouting broccoli with rice noodles

Tender purple sprouting broccoli meets wide rice noodles in a silky coconut curry.
Bright lime leaf and sweet palm sugar balance gentle heat for real comfort.
Finished with fresh basil, toasted pistachios, and a zesty lift.

dinner ⏱ 30 min 610 kcal / portion 90.0 g carbs / portion (estimated) vegan sesametree nuts 🔗 Original source

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Purple sprouting broccoli with rice noodles
v5 · rb0e705f985 20260727Z1751 600 g purple-sprouting broccoli 450 g wide rice noodle 4 tbsp sesame oil 3 tbsp lime juice salt to taste 🔪 blend galangal, chilli, lemongrass, garlic, shallot, coriander seeds, cumin seeds, lime zest and juice, and fresh coriander into a curry paste 🔪 trim broccoli and divide into large florets 🍳 ⏱ 2-3 min sauté red onion in vegetable oil until translucent 🍳 ⏱ 2 min add curry paste and cook, stirring 🍳 ⏱ 5 min add salt, palm sugar, kaffir lime leaves, and coconut milk; bring to a boil then simmer 🍳 cook wide rice noodles in boiling salted water as instructed on the packet 🍳 ⏱ 1-2 min cook broccoli in boiling salted water 🔪 rinse noodles briefly under hot water, then drain and toss with sesame oil and lime juice; season well with salt 🍽 drizzle remaining sesame oil over broccoli and sprinkle with salt pinch 🍽 divide noodles between wide bowls and top with broccoli spoon curry sauce over and around the broccoli finish with shredded basil, chopped pistachio and a squirt of lime Purple Broccoli 🎉 2 pieces galangal 1 piece green chilli 1.5 pieces lemongrass 1 piece garlic clove 0.5 pieces shallot ½ tbsp coriander seed ½ tsp cumin seed 0.5 pieces lime 1 piece fresh coriander 1 piece red onion 2 tbsp vegetable oil 1½ tsp palm sugar 7 pieces kaffir lime leaf 400 ml coconut milk 2 tbsp sweet basil 75 g toasted pistachio nut red onion, vegetable oil palm sugar, kaffir lime leaf, coconut milk salt sweet basil, toasted pistachio nut
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Preparation steps

  1. blend galangal, chilli, lemongrass, garlic, shallot, coriander seeds, cumin seeds, lime zest and juice, and fresh coriander into a curry paste
  2. trim broccoli and divide into large florets
  3. sauté red onion in vegetable oil for 2-3 min until translucent
  4. add curry paste and cook, stirring, for 2 min
  5. add salt, palm sugar, kaffir lime leaves, and coconut milk; bring to a boil then simmer for 5 min
  6. cook wide rice noodles in boiling salted water as instructed on the packet
  7. cook broccoli in boiling salted water for 1-2 min
  8. rinse noodles briefly under hot water, then drain and toss with sesame oil and lime juice; season well with salt
  9. drizzle remaining sesame oil over broccoli and sprinkle with salt pinch
  10. divide noodles between wide bowls and top with broccoli
  11. spoon curry sauce over and around the broccoli
  12. finish with shredded basil, chopped pistachio and a squirt of lime

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