Broccoli and Bell Peppers with English-Style Curry Powder from 660 Curries by Raghavan Iyer

Ingredients

• 8 ounces broccoli, cut into 1-inch florets
• 1½ teaspoons coarse kosher or sea salt
• 2 tablespoons canola oil
• 6 medium-size cloves garlic, thinly sliced
• 3 medium-size green bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes
• 2 teaspoons English-style Madras curry powder