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’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 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 recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Take 8 cooked lasagna noodles
  2. Get 5 oz plant based chorizo crumbles
  3. Make ready 1 large sweet potato, peeled and cubed
  4. Make ready 2 cups fresh baby spinach
  5. Make ready 3 gloves of garlic, roughly chopped
  6. Take 1/2 small onion chopped
  7. Get 1 (13 oz) can coconut milk
  8. Prepare 1 (13 oz) can tomato purée
  9. Prepare 2 Tbsp garam masala Indian spice
  10. Get 2 tbsp Olive oil
  11. Make ready 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 with this special food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be 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!