How to Prepare Delicious Vegan Plant Based Chorizo Sweet Potato Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Without fail making ultimate Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce easy, tasty, practical.

Good Evening every body, at this time you get present recipe Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce with 12 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 3 stages of easy cooking Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce.

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

1. Needed : cooked lasagna noodles.

2. Prepare : plant based chorizo crumbles.

3. Needed : large sweet potato, peeled and cubed.

4. Prepare : fresh baby spinach.

5. Needed : gloves of garlic, roughly chopped.

6. Needed : small onion chopped.

7. Prepare : can coconut milk.

8. Prepare : can tomato purée.

9. Prepare : garam masala Indian spice.

10. Prepare : Olive oil.

11. Needed : salt.

12. Needed : Chopped cilantro to garnish.

If all ingredients Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

7. 7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll..
8. 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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