Pan-Roasted Broccoli with Tomatoes and Curry

Name: Pan-Roasted Broccoli with Tomatoes and Curry
Yield: Serves 4 as a side dish
Ingredients: 1/4 cup, sliced almonds; 1 tablespoon, vegetable oil; 1/4 cup, minced onion; 1 teaspoon, curry powder; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 3/4 inch piece, ginger, peeled and grated (about 2 teaspoons); 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 , plum tomatoes, stemmed and cut into medium dice (about 1 cup); 1/4 cup, raisins; 3 tablespoons, water; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, vegetable oil; 1 3/4 pounds, broccoli, florets cut into 1-inch pieces, stems trimmed, peeled, and cut on diagonal into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated March/April 2006

Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

SERVES 4 as a side dish

TIME 50 minutes

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