Ragoût rosé curry léger

In a wok, put a bit of olive oil and an onion cut in large pieces. Stir the sausage ‘spanish butifara’, salt, pepper and thym. After a few minutes, add the courgettes cut in medium pieces and after 5 minutes, add rosé wine.

Then add a bit of curry powder, 2 spoon of tomato frito and cook for an other 20mn.

Serve and enjoy!

Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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