Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:
  1. Take 8 cooked lasagna noodles
  2. Prepare 5 oz plant based chorizo crumbles
  3. Prepare 1 large sweet potato, peeled and cubed
  4. Take 2 cups fresh baby spinach
  5. Take 3 gloves of garlic, roughly chopped
  6. Get 1/2 small onion chopped
  7. Make ready 1 (13 oz) can coconut milk
  8. Make ready 1 (13 oz) can tomato purée
  9. Prepare 2 Tbsp garam masala Indian spice
  10. Get 2 tbsp Olive oil
  11. Get Dash salt
  12. Take Chopped cilantro to garnish
Steps to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:
    1. Cook lasagna noodles, set aside. - 2. Sauté chopped sweet potato, onion & garlic in 1 tbsp olive oil until tender. - 3. Add chorizo crumbles, mix in and cook until warmed through & set aside. - 4. In sauce pan, on medium heat, add 1 tbsp olive oil & garam masala spice, warm oil for 5 minutes. - 5. Add tomato purée and stir in; cook 5 more minutes. - 6. Whisk in coconut milk and heat sauce for 10 minutes.
    1. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
    1. Once sauce is done, pour over lasagna rollattas & garnish with cilantro. Heat in oven prior to garnish if the mixture or noodles have cooled.

So that is going to wrap it up for this special food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!