Ingredients:
3 tablespoons vegetable oil
¼ cup minced onion
1 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
¾ inch piece ginger, peeled and grated (bout 2 teaspoons)
2 medium cloves garlic, minced
1 cup grape tomatoes cut into fourths
¼ cup raisins
3 tablespoons water
2 pounds broccoli, florets cut into 1-inch pieces, stems trimmed, peeled, and cut on diagonal into ¼-inch thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)
¼ cup chopped toasted almonds
Directions:
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until shimmering; add onion, curry powder, ¼ teaspoon salt, 1/8 teaspoon black pepper. Cook, stirring often, until onion is soft and beginning to brown, about 2 minutes. Add ginger, garlic, tomatoes, and raisins; reduce heat to medium and cook, stirring frequently, until tomatoes have softened and mixture is thick, about 3 minutes. Transfer to small bowl and cover to keep warm. Wipe out skillet.
Stir water and remaining salt and pepper together in a small bowl until salt dissolves; set aside. In cleaned skillet, heat remaining oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover, add tomato mixture, and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.
Top with toasted almonds and serve. Serves 4