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

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

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We hope you got insight from reading it, now let’s go back to vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. 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 do that.

The ingredients needed to make Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce:

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

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