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.
I always like a pasta dish that does NOT use tomatoes!
I put water on to boil for the pasta, slice half the courgettes finely with the mandolin and finely chop half an onion. I whizz the other half in the Magimix and create a paste with a ladle of cooking water from the pasta, a good spoon of butter and fresh basil. In a non-stick frying pan, I sauté the onion and courgette slices in olive oil and add the courgette paste after a few minutes. I add salt and pepper. I cook a few minutes more, add the cooked, drained pasta with a little cooking water. Parmesan and a final grating of pepper.
PS I didn’t actually do it this way in the photo, but this is the way you’re supposed to!