Recipe of Super Quick Homemade Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going 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. For mine, I will make it a 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. 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 can achieve 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. Make ready 5 oz plant based chorizo crumbles
3. Make ready 1 large sweet potato, peeled and cubed
4. Prepare 2 cups fresh baby spinach
5. Make ready 3 gloves of garlic, roughly chopped
6. Prepare 1/2 small onion chopped
7. Get 1 (13 oz) can coconut milk
8. Take 1 (13 oz) can tomato purée
9. Make ready 2 Tbsp garam masala Indian spice
10. Take 2 tbsp Olive oil
11. Get 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. 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.
2. 7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll.
3. 8. 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. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!