30-Minute Veggie Curry

Name: 30-Minute Veggie Curry
Ingredients: 2 teaspoons olive oil; 2 sunburst summer squash, diced; 2 carrots, chopped; 2-3 small tomatoes, chopped; 1 can chickpeas, drained; 1 jar Trader Joe's Curry Simmer Sauce; 1 can full-fat coconut milk; 3-4 swiss chard leaves, stems removed and chopped; 2 cups cooked farro; chopped cilantro, for serving; hemp seeds, for serving; lime juice, for serving

12 ingredients

6 steps

Ingredients

2 teaspoons olive oil
2 sunburst summer squash, diced
2 carrots, chopped
2-3 small tomatoes, chopped
1 can chickpeas, drained
1 jar Trader Joe's Curry Simmer Sauce
1 can full-fat coconut milk
3-4 swiss chard leaves, stems removed and chopped
2 cups cooked farro
chopped cilantro, for serving
hemp seeds, for serving
lime juice, for serving

Directions

1

Heat the olive oil in a dutch oven over medium heat.
2

Add the squash and carrots and saute until soft, about 6-7 minutes.
3

Add the tomatoes and chickpeas, and cook for another 2 minutes.
4

Pour in the whole jar of curry sauce and can of coconut milk and stir until combined. Bring to a boil, then simmer over medium low heat until the carrots and squash are cooked through, about 10-15 more minutes.
5

Stir in the swiss chard leaves until just wilted.
6

Finally, remove the curry from heat and serve in bowls over cooked farro. Top with chopped cilantro, hemp seeds, and a squeeze of fresh lime juice. Enjoy!