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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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 it.

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

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

Steps 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.

So that’s going to wrap this up for this exceptional food vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!