Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Hello everybody, hope you are having an incredible day today. 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. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce estimated approx 1 hr 15 min.

To get started with this particular recipe, we have to 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 can achieve that.

I created this dish as a vegan fusion of Mexican, Italian and Indian Curry. It sounds a bit unusual, but the flavors work well together. I love the way rolattas plate up. The great thing about this recipe is that there is so much flavor that you won’t miss the cheese that a traditional lasagna rollatas calls for.

Ingredients and spices that need to be Get to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:

1. 8 cooked lasagna noodles
2. 5 oz plant based chorizo crumbles
3. 1 large sweet potato, peeled and cubed
4. 2 cups fresh baby spinach
5. 3 gloves of garlic, roughly chopped
6. 1/2 small onion chopped
7. 1 (13 oz) can coconut milk
8. 1 (13 oz) can tomato purée
9. 2 Tbsp garam masala Indian spice
10. 2 tbsp Olive oil
11. Dash salt
12. Chopped cilantro to garnish

Steps to make 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.

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