Simple Way to Make Jamie Oliver Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, 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 that I have loved my whole life.

To begin with this particular recipe, we must first 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 cook it.

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

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

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