Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce.
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Ingredients of Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
- Prepare 8 of cooked lasagna noodles.
- It's 5 oz of plant based chorizo crumbles.
- You need 1 of large sweet potato, peeled and cubed.
- Prepare 2 cups of fresh baby spinach.
- You need 3 of gloves of garlic, roughly chopped.
- It's 1/2 of small onion chopped.
- You need 1 (13 oz) of can coconut milk.
- You need 1 (13 oz) of can tomato purΓ©e.
- It's 2 Tbsp of garam masala Indian spice.
- It's 2 tbsp of Olive oil.
- Prepare Dash of salt.
- It's of Chopped cilantro to garnish.
Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce instructions
- 1. Cook lasagna noodles, set aside. 2. SautΓ© 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 purΓ©e and stir in; cook 5 more minutes. 6. Whisk in coconut milk and heat sauce for 10 minutes..
- 7. While sauce is cooking, place lasagna noodles on cutting board, spoon the chorizo/sweet potato mixture into the noodle & roll..
- 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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