This is a nice side dish for a curry…and easy.
I cut small courgettes lengthways into four and then into 3 or 4 centimetre sticks. I sautè them briefly in a little olive oil in a frying pan, add a teaspoon of turmeric, salt and pepper (or chilli flakes for some fire, if you like) and stir well. I cover the pan for a few minutes. I uncover and continue to fry briskly for a minute or two until any liquid has been absorbed and the vegetables are cooked, yet still with a “bite”.
You can do the same with small florets of cauliflower, though you may need to add a splash of water to the pan and cook a little longer.