Preheat oven to 350 degrees F (175 degrees C).

Soak sunflower seeds in water for 10 minutes.

Prepare the curry sauce by combining coconut milk, curry paste, cilantro, lime juice, and salt in a saucepan.

Cook the curry sauce over medium-low heat until thickened.

Boil elbow macaroni until al dente.

Drain the macaroni and mix it into the curry sauce.

Steam broccoli florets until tender and season with salt and curry powder.

Transfer the broccoli to a 9x13-inch baking dish.

Drain the sunflower seeds and blend them with remaining coconut cream, curry paste, cilantro, lime juice, nutritional yeast, and sugar until smooth.

Spoon the pasta mixture over the broccoli.

Pour the sunflower seed mixture over the pasta and stir to coat evenly.

Bake in the preheated oven until the sauce is bubbling.