Broccoli with Turmeric and Tomatoes

Broccoli with Turmeric and Tomatoes
Photo by © Melanie Acevedo


  • 1 ½ pounds broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4-inch slices, tops cut into florets (about 7 cups in all)
  • 2 tablespoons cooking oil
  • ¾ teaspoon turmeric
  • 1/3 cup water
  • 1 cup drained canned diced tomatoes (from one 15-ounce can)
  • ¾ teaspoon salt
  • 2 onions, cut into thin slices

1. In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer. 2. Stir in the turmeric to coat the onions. Stir in the broccol...

View full recipe at My Recipes


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