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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. 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 foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Make ready 8 cooked lasagna noodles
  2. Get 5 oz plant based chorizo crumbles
  3. Get 1 large sweet potato, peeled and cubed
  4. Prepare 2 cups fresh baby spinach
  5. Prepare 3 gloves of garlic, roughly chopped
  6. Prepare 1/2 small onion chopped
  7. Prepare 1 (13 oz) can coconut milk
  8. Take 1 (13 oz) can tomato purée
  9. Get 2 Tbsp garam masala Indian spice
  10. Take 2 tbsp Olive oil
  11. Make ready Dash salt
  12. Get 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’s 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 am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!