Recipe for Fresh Almonds, Zucchini, Curry & Mint

There is an excellent cookbook selection here at my aunt and uncle's apartment and the other day we decided to spend the end of the night poring through them to find things that were or could be made vegan.
In Patricia Wells's The Paris Cookbook I found this little recipe and not only was it amazingly easy to make but it was also the tastiest.
I usually deviate from recipes or make little adjustments but this one is just plain perfect as it is. Feel free to go a little heavy on the fresh mint and use a good thick bottomed pan so you can get a nice seared edge to the zucchini.

 

1 lb young zucchini, screubbed, trimmed (but not peeled).  Cut into pieces roughly the size of an almond.
1/2 cup fresh shelled almonds
2 teaspoons curry powder or to taste (more)
Fine sea salt to taste
Freshly ground white pepper to taste
2 Tbl extra virgin olive oil
24 fresh mint leaves, cut into a fine chiffonade (fine slivers)

1. In a large bowl, combine the zucchini, almonds, curry powder, sea salt and white pepper.  Toss together, cover securely with plastic wrap, and set aside for 15 minutes for the amonds and zuc. to absorb the seasonings.
2. In a large nonstick ( :/ ) skillet, heat the oil over high head until hot but not smoking.  Transfer the almond - zucchini mixture to the pan and cook, shaking the pan frequently until golden ( 3 - 4 minutes ).  The zucchini should remain crunchy.  Add the mint and toss to blend evenly.  Taste for seasoning.
3. Mound the warm almond-zucchini mixture in a serving bowl and serve family-style. (I recommend garnishing with kosher salt and a few large mint leaves)