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!