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, it is John, welcome to my recipe page. Today, I will show you a way 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first 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 can achieve 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. Get 1 large sweet potato, peeled and cubed
  4. Get 2 cups fresh baby spinach
  5. Take 3 gloves of garlic, roughly chopped
  6. Get 1/2 small onion chopped
  7. Take 1 (13 oz) can coconut milk
  8. Get 1 (13 oz) can tomato purée
  9. Take 2 Tbsp garam masala Indian spice
  10. Make ready 2 tbsp Olive oil
  11. Make ready Dash salt
  12. Prepare Chopped cilantro to garnish
Instructions 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 this up with this exceptional food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thank you very much for reading. I am sure that you will make this at home. There’s 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. Thank you for reading. Go on get cooking!