Dinner

Cashew Spinach Cannellini Bean Stew is for Dinner.

Cashew Spinach Cannellini Bean Stew takes 5 minutes to prepare.

Cashew Spinach Cannellini Bean Stew takes 15 minutes to cook.

Cashew Spinach Cannellini Bean Stew makes 8 servings.

The ingredients for Cashew Spinach Cannellini Bean Stew are:

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

Here is how you make Cashew Spinach Cannellini Bean Stew:

Drain and rinse the cannelloni beansWash and finely chop the spinachHeat 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.

The nutritional information for Cashew Spinach Cannellini Bean Stew is:

• 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

The dietary needs meet for Cashew Spinach Cannellini Bean Stew is Vegan