Pan-Roasted Broccoli with Tomatoes and Curry
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes
Yield
Serves 4 as a side dish
Ingredients
For Almonds and Tomatoes
¼ cup sliced almonds 1 tablespoon vegetable oil ¼ cup minced onion 1 teaspoon curry powder ¼ teaspoon table salt ⅛ teaspoon ground black pepper ¾ 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)¼ cup raisinsFor Broccoli
3 tablespoons water ¼ teaspoon table salt ⅛ teaspoon ground black pepper 2 tablespoons vegetable oil 1 ¾ 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)Before You Begin
Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
Instructions
- Toast almonds in dry 12-inch nonstick skillet over medium heat, stirring occasionally, until golden brown and fragrant, 4 to 5 minutes; transfer to small bowl.
- Heat oil in same skillet over medium-high heat until shimmering; add onion, curry powder, salt, and 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, salt, and pepper together in small bowl until salt dissolves; set aside. In cleaned skillet, heat 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.
for the almonds
for the tomatoes
for the broccoli
Time
50 minutesYield
Serves 4 as a side dishIngredients
For Almonds and Tomatoes
¼ cup sliced almonds
1 tablespoon vegetable oil
¼ cup minced onion
1 teaspoon curry powder
¼ teaspoon table salt
⅛ teaspoon ground black pepper
¾ 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)
¼ cup raisins
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ 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)
Test Kitchen Techniques
Ingredients
For Almonds and Tomatoes
¼ cup sliced almonds
1 tablespoon vegetable oil
¼ cup minced onion
1 teaspoon curry powder
¼ teaspoon table salt
⅛ teaspoon ground black pepper
¾ 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)
¼ cup raisins
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ 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)
Test Kitchen Techniques
Ingredients
For Almonds and Tomatoes
¼ cup sliced almonds
1 tablespoon vegetable oil
¼ cup minced onion
1 teaspoon curry powder
¼ teaspoon table salt
⅛ teaspoon ground black pepper
¾ 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)
¼ cup raisins
For Broccoli
3 tablespoons water
¼ teaspoon table salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil
1 ¾ 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)
Test Kitchen Techniques
Why This Recipe Works
The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stems evenly in a hot, lightly oiled skillet, and once they began to brown we added the florets along with seasoned water and allowed the mixture to steam until nearly tender.
Before You Begin
Avoid buying broccoli with stalks that have dry cracks or that bend easily or with florets that are yellow or brown. If your broccoli stalks are especially thick, split them in half lengthwise before slicing.
Instructions
- Toast almonds in dry 12-inch nonstick skillet over medium heat, stirring occasionally, until golden brown and fragrant, 4 to 5 minutes; transfer to small bowl.
- Heat oil in same skillet over medium-high heat until shimmering; add onion, curry powder, salt, and 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, salt, and pepper together in small bowl until salt dissolves; set aside. In cleaned skillet, heat 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.
for the almonds
for the tomatoes
for the broccoli
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