1. For Almonds: 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.

2. For Tomatoes: 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.

3. For Broccoli: 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.

4. 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.

5. Top with toasted almonds and serve.

Serves 4 as a side dish