Zucchini, Bell Pepper, and Curry Paste

For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Martha Stewart Living, June 2011
  • Yield Serves 4
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  • 1 tablespoon extra-virgin olive oil
  • 1 large zucchini, sliced 1/3 inch thick on the bias
  • 1 red bell pepper, sliced into 1/2-inch-thick strips
  • 2 teaspoons Indian curry paste (kalustyans.com)
  • 1/2 teaspoon coarse salt


  1. Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

Cook's Note

Try pairing this dish with seared salmon.

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