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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

30-Minute Veggie Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions