Cashew Spinach Cannellini Bean Stew

Cashew Spinach Cannellini Bean Stew
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 438.6
  • Total Fat: 28.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,092.6 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.6 g

View full nutritional breakdown of Cashew Spinach Cannellini Bean Stew calories by ingredient
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Introduction

Warm and protein-y, this vegan stew tastes heavenly. Great with any grain or crusty bread. Warm and protein-y, this vegan stew tastes heavenly. Great with any grain or crusty bread.
Number of Servings: 8

Ingredients

    2 tbsp Olive Oil
    500 g Spinach, fresh
    1 cup, halves and whole Cashew Nuts, dry roasted
    1 cup Cashew Butter
    28 oz Cannelloni Beans, Canned
    3 cup Passata (tomato puree)
    2 tsp Curry powder
    1 tsp Cardamom, ground
    2 tsp Salt

Tips

The serving size may seem small, but it is very filling.

Go easy with the cardamon at first, sprinkling more in as you go. Same with the salt.


Directions

Drain and rinse the cannelloni beans

Wash and finely chop the spinach

Heat 1 TBS of olive oil in a big saucepan and add the chopped spinach, cook for 2-3 minutes until slightly wilted.

Add tomato pasta and cashew butter. Mix well and heat until nearly boiling on medium heat.

Add beans and season with salt, pepper, 1 tsp curry and 1tsp cardamon and salt, stir for 2-3 minutes, then cover and remove from heat.

In a small frying pan, heat the other tablespoon of olive oil. Add the second tsp of curry, salt and cashews. Mix and roast for 3-4 minutes until cashews brown slightly. Remove from heat.

1/2 cup cashews, salt and curry. Mix and roast fo 3-4 minutes until the cashews brown lightly. If you're using this topping, sprinkle on the stew before serving.

Serving Size: Makes 8 servings, about 3/4 to 1 cup each.

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  • 0 of 1 people found this review helpful
    Interesting - 12/30/20

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  • Great! - 12/30/20

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