Amazing 20-Minute Vegetarian Butter Chicken
I've been making this family favourite for my meat-loving family for years and they LOVE it!
2 cups of basmati rice
3 tablespoons of salted butter
1 tablespoon of extra virgin olive oil
1 finely diced Vidalia onion
2 finely diced jalapeno peppers (with seeds if you like it spicy)
4 inches of grated ginger (I love ginger-you can use less)
2 jars of favourite marinara sauce (Victoria White Linen Collection is my top choice)
1/2 litre of 18% table cream
Lots of baby spinach (add to your preference)
1 and 1/2 cup of chickpeas
1/2 cup of cashew nuts
1/2 teaspoon ground cumin
Gently fry onon in 2 tablespoons of butter and 1 tablepoon of oil until soft. Add jalapeno and ginger. Stir for 2 mnutes over medium heat. Add marinara sauce, chickpeas, cashews and cumin. Simmer on medium/low heat.
Meanwhile, rinse basmati rice and add to 4 cups of lightly salted water and 1 tablespoon of butter. Bring to boil. Stir until water is almost at the same level as the rice. Cover and let sit over lowest heat for 15 minutes.
When rice is ready, finish the sauce by stirring in spinach, table cream and salt to taste, if needed. Serve in bowls over rice. Leftover sauce is even better the next day!