brussels sprouts into a saucepan containing 2 cm (3/4 in) boiling water
and boil rapidly for about 5 minutes, or until cooked, but still firm.
Dry the saucepan and return to heat. Melt margarine in saucepan, add
almonds and toss until lightly brown, remove from pan. Add 2 tsp water,
onion, and curry powder and stir until onions are lightly cooked. Return
sprouts and almonds to saucepan, toss to mix and serve.