Sprouting Broccoli and Edamame Salad With Curry Leaves and Coconut

• 14 ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed
• 1/2 pound haricots verts, trimmed
• 7 ounces (about 1/2 cup) shelled frozen edamame
• 4 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 1/2 teaspoons black mustard seeds
• 30 fresh curry leaves, or 40 dried curry leaves
• 3 whole dried chiles
• Zest of 1 lime, plus 1 1/2 tablespoons lime juice, more to taste
• Zest of 1 lime
• 23 cup cilantro leaves
• 23 cup fresh coarsely grated coconut

1. Bring a large pot of salted water to boil.
2. Add broccoli (you should have about 6 cups), and haricots verts and blanch 3 to 4 minutes, until just tender but still with a bite.
3. Use slotted spoon to transfer vegetables to colander and run under cold water.
4. Pat dry, transfer to large bowl, and set aside.
5. Return pot of water to a boil and add edamame.
6. Blanch for 2 minutes.
7. Transfer to colander, run under colder water, pat dry, and add to vegetables.
8. Sprinkle 1/2 teaspoon salt over vegetables, stir and set aside.
9. Heat 3 tablespoons olive oil in saute pan over medium-high heat.
10. Add onion and 1/4 teaspoon salt; cook for 4 minutes until soft.
11. Add black mustard seeds and when seeds begin to pop, add curry leaves, chiles and lime zest.
12. Saute for 2 minutes before pouring mixture over vegetables.
13. Stir and let sit 10 minutes.
14. Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil.
15. Gently stir and serve.

purple sprouting broccoli, haricots verts, olive oil, yellow onion, black mustard seeds, curry, chiles, lime, lime, cilantro, coconut

Taken from cooking.nytimes.com/recipes/1016798 (may not work)