Carrot Apple Coconut Curry Vegetable Stir-Fry



tablespoons olive oil

2 teaspoon crushed red pepper flakes

zest of 1 lemon

1/4 cup minced garlic

1 1/2 tablespoons curry powder

3 tablespoons Carrot Apple Hella Hot Hot Sauce

1 1/4
 cups light coconut milk

tablespoons soy sauce

 teaspoons sugar, or to taste (optional)

teaspoon salt, or to taste

4 medium size yellow squash chopped

¾ cup yellow onion

1 ½ cups diced purple and orange carrots

2 cups green cabbage

 cup chopped fresh parsley leaves


In a small bowl, combine the coconut milk, soy sauce, sugar

 and Carrot Apple Hella Hot Hot Sauce.

Place a wok over medium-high heat. Add olive oil and heat for 30 seconds.

Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant.

Add squash, onion, carrots and cabbage to wok

Add the coconut-milk mixture and bring to a light boil. 

Cook until vegetables are tender. Add parsley as garnish on top.

Serve over white or brown rice, sweet potato, or over