Zucchini and Bell Pepper and Curry Paste
AuthorlisaSource: www.marthastewart.com
1 tbsp. extra-virgin olive oil
1 large zucchini
1 red bell pepper
2 tsp. Indian curry paste
1/2 tsp. coarse salt
1
Heat 1 tbsp. extra-virgin olive oil in a large nonstick skillet over high heat.
2
Sauté 1 large zucchini, sliced, sliced 1/3 inch thick on the bias, and 1 red bell pepper, sliced into ½-inch-thick strips, 5-6 minutes.
3
Stir in 2 tsps. Indian curry paste and ½ tsp. coarse salt.
4
Serve warm, cold, or room temperature.
5
Notes: ***Good with seared salmon!
CategoryOther Vegetables
Ingredients
1 tbsp. extra-virgin olive oil
1 large zucchini
1 red bell pepper
2 tsp. Indian curry paste
1/2 tsp. coarse salt
Directions
1
Heat 1 tbsp. extra-virgin olive oil in a large nonstick skillet over high heat.
2
Sauté 1 large zucchini, sliced, sliced 1/3 inch thick on the bias, and 1 red bell pepper, sliced into ½-inch-thick strips, 5-6 minutes.
3
Stir in 2 tsps. Indian curry paste and ½ tsp. coarse salt.
4
Serve warm, cold, or room temperature.
5
Notes: ***Good with seared salmon!
