30-Minute Veggie Curry Recipe

Name: 30-Minute Veggie Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 sunburst summer squash, diced, 2 carrots, chopped, 2-3 small tomatoes, chopped, and more.

Yes, 30-Minute Veggie Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

30-Minute Veggie Curry

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