Carrot Apple Coconut Curry Vegetable Stir-Fry
2 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
2 tablespoons soy sauce
2 teaspoons sugar, or to taste (optional)
½ 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
1/2 cup chopped fresh parsley
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 chicken.