Ingredients
6
6 servings
- •1 ½ cups sunflower seeds
- •2 (14 ounce) cans coconut milk, divided
- •½ cup red curry paste, or more to taste, divided
- •½ cup chopped fresh cilantro, or more to taste, divided
- •2 limes, juiced, divided
- •½ teaspoon salt, plus more for seasoning
- •1 (8 ounce) package elbow macaroni
- •1 (8 ounce) package broccoli florets
- •1 pinch curry powder, or more to taste
- •3 tablespoons nutritional yeast
- •1 teaspoon white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
- 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.
- 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.
- 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.
- 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.
- Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
- Bake in the preheated oven until sauce is bubbling, about 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 653
- Carbohydrate: 47g
- Fat: 47g
- Fiber: 8g
- Protein: 18g
- Sugar: 5g
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