30-Minute Veggie Curry

• 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!

olive oil, summer, carrots, tomatoes, chickpeas, fullfat coconut milk, swiss chard, cilantro, hemp seeds, lime juice

Taken from food52.com/recipes/73138-30-minute-veggie-curry (may not work)