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Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]
This is a beautifully simple recipe that works great if you are trying to make lunch for a week. You start with a basic tomato base and then add some whole vegetables for nutrition and some spices to make the dish pop. You should get creative with the spice proportions... Read More
Ingredients You Need for Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]
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.
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Simple and sweet recipe I found.
Simple and easy to do. Thanks