This hearty vegan stew makes a splendid meal all on its own — whether for a quick weeknight dinner, a lazy Sunday evening meal or a pack-along lunch to be eaten at work or school. With both cannellini beans and cashews, the stew is full of protein and fiber, so it's sure to satisfy your appetite. It’s also one of those stews that gets better after being refrigerated for a day or two, making it ideal for leftovers.
I love to include cashew butter in dishes to add both depth of flavor and a creamy richness. It makes an excellent substitute for animal products like cream or butter. Garnishing this dish with toasted cashews also adds a welcome crunch — along with that nice toasty, nutty flavor.
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Cooktop Cove
Vegetarian Cashew Spinach Cannellini Bean Stew
6
10 minutes
25 minutes
35 minutes
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 pound spinach leaves, chopped
One 28-ounce can crushed tomatoes
2 cups vegetable broth
1 cup cashew butter
Two 15-ounce cans cannellini beans, rinsed and drained
1 tablespoon curry powder
1 ½ teaspoons kosher salt
¼ teaspoon ground cardamom
¼ cup toasted cashews, for garnish
4 scallions, thinly sliced, for garnish
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
Add the spinach and cook, stirring, until it wilts, about 2 minutes.
Stir in the curry powder, salt and cardamom, and then add the tomatoes and cashew butter. Bring to a boil.
Reduce the heat to medium, and stir in the beans. Add 2 cups of vegetable broth, or adjust to desired thickness. Simmer, uncovered, for about 15 minutes.
Serve hot, garnished with toasted cashews and scallions.
