Carrots chickpeas Curry Farro Squash Stew

30-Minute Vegan Veggie Curry


Sometimes when we get home from work, we just want to throw together dinner with whatever veggies we have. Curry is awesome for that, because you can use almost anything. To make it extra fast during the week, we’ve recently been using this Trader Joe’s Curry Simmer Sauce because all you have to do is saute some veggies, add the sauce and coconut milk, and boom – curry. The sauce comes in a variety of flavors and is made with a simple list of real ingredients so it’s healthy and not scary. We usually go with the classic flavor but might get crazy and mix it up soon – stay tuned!


When you need curry in a hurry (sorry, had to), this is your recipe.


  • 2 tsp olive oil
  • 2 sunburst summer squash, diced
  • 2 carrots, chopped
  • 2-3 small tomatoes, chopped
  • 1 can cooked chickpeas, drained and rinsed
  • 1 jar Trader Joe’s Curry Simmer Sauce
  • 1 can full-fat coconut milk
  • 3-4 swiss chard leaves, stems removed and torn or chopped into small pieces (or 1-2 cups spinach)
  • 2 cups farro, cooked according to package directions

Top With:

  • Chopped cilantro
  • Hemp seeds (optional)
  • Lime juice

Heat the olive oil in a dutch oven over medium heat. Add the squash and carrots and saute until soft, about 6-7 minutes. Add the tomatoes and chickpeas, and cook for another 2 minutes. 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. Stir in the swiss chard leaves until just wilted.  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!

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