What gives this stew its creamy texture?

The rich creaminess in this stew comes from a full cup of cashew butter, which is blended into the tomato and spinach base.

Are there specific beans recommended for this recipe?

Yes, this recipe specifically calls for two 14-ounce cans of cannellini beans, or pre-cooked dry cannellini beans.

How do I prepare the cashews for garnish?

You'll roast a handful of cashews in olive oil with salt and curry powder for 3-4 minutes until lightly browned, then sprinkle them over the finished stew.

Can I use dry cannellini beans instead of canned?

Absolutely, if using dry cannellini beans, ensure they are pre-cooked according to the manufacturer's instructions before adding them to the stew.

How should I store any leftover Cashew Spinach Cannellini Bean Stew?

Once cooled, transfer the stew to an airtight container and refrigerate. It should keep well for a few days, making it great for meal prep.

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Cashew Spinach Cannellini Bean Stew
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A vibrant bowl of creamy Cashew Spinach Cannellini Bean Stew, garnished generously with golden curry-roasted cashews and fresh green scallions.

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Ingredients You Need for Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]

Scant 3 cups tomato purée
17 ounces spinach
1 cup cashew butter
2 14-ounce cans cannellini beans
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Curry, to taste
Cardamom, to taste
A handful of cashews
1 teaspoon salt
1 teaspoon curry powder
Scallions, for garnish

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How to Prepare Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]

If you're using dry cannellini beans, pre-cook them according to manufacturer's instructions.
Wash and finely chop the spinach.
Heat one tablespoon of olive oil in a big saucepan and add the chopped spinach. Fry it for 2-3 minutes.
Add tomato the purée and the cashew butter.
Mix well and heat the mixture until it's nearly boiling on medium heat.
Add the beans and season them with salt, pepper, and curry powder. Keep the stew heated but not boiling.
In a small saucepan, heat the other tablespoon of olive oil.
Add the cashews, salt, and more curry powder.
Mix and roast for 3-4 minutes until the cashews brown lightly. Remove them from heat.
To serve, transfer a good amount of the stew into a bowl and sprinkle with roasted cashews, some herbs, and scallions.