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, we’re going 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 food recipes. For mine, I’m gonna 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 current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:
  1. Prepare 8 cooked lasagna noodles
  2. Take 5 oz plant based chorizo crumbles
  3. Make ready 1 large sweet potato, peeled and cubed
  4. Get 2 cups fresh baby spinach
  5. Take 3 gloves of garlic, roughly chopped
  6. Prepare 1/2 small onion chopped
  7. Prepare 1 (13 oz) can coconut milk
  8. Make ready 1 (13 oz) can tomato purée
  9. Make ready 2 Tbsp garam masala Indian spice
  10. Take 2 tbsp Olive oil
  11. Make ready Dash salt
  12. Make ready 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 it up for 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 am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!