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Zucchini, Bell Pepper, and Curry Paste Photo: Raymond Hom

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 http://www.marthastewart.com/133404/zucchini-bell-pepper-and-curry-paste
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  • Yield Serves 4

Ingredients

    • 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 (<a href="http://kalustyans.com" target="_blank">kalustyans.com</a>)
    • 1/2 teaspoon coarse salt

Directions

  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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