In hot summer days, you might want to eat spicy food. I do too especially curry rice.
When I cook curry at home, I always add something into my curry sauce. Today, I will show what I use for my curry to make it more delicious.

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Available until August 31st!

Ingredients (3 servings)
1 eryngii mushroom
50-60 grams onion
1/2 zucchini
1/4 bell pepper
1 eggplant
3 okra pods
1 clove garlic
2 tbsp olive oil
200 ml tomato juice
65 grams (1/2 package) vegan koji curry roux
150 ml water
1/2 tsp instant coffee
1/4 tsp chili powder
pepper to taste