Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious

Ingredients

For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)

Directions

Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Soft Pretzels

IMG_3847

David and I made these this morning. I admit that we need to work on our pretzel rolling and shaping. But looks aside, these were good. So, so good.

Yields 8 medium-sized pretzels

Ingredients

Pretzel dough

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 1 1/4 teaspoons instant yeast*
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt

The bath

  • 2 cups warm water
  • 2 tablespoons baking soda

To coat pretzels & to serve

  • 4 tablespoons butter, melted
  • Coarse salt (you could do a cinnamon/sugar topping instead!)
  • Dipping sauce of your choice (optional, but I love spicy brown mustard)

*You can use a different type of yeast (such as active dry yeast), if that’s what you have! This King Arthur article is helpful: you can just do a 1:1 substitution!

 Directions

1. In a mixing bowl, combine the flour, 1 1/2 cups warm water, yeast, brown sugar, and salt. Stir until well-combined.

1. Knead the dough until it’s smooth. I used a stand mixer with the hook attachment for around 5 minutes, but you could also do this by hand (probably ~10 minutes).

2. Cover the bowl with a wet dish towel and leave to rise for at least 30 minutes.

3. While the dough is rising, make your water bath. Combine the 2 cups of warm water with the baking soda. Stir until dissolved.

4. When the dough has finished rising, break off a handful of dough. Roll into a long rope (no more than 1/2″ thick) and then shape into a pretzel. If the dough is too sticky, cover your hands in flour first.

5. Dip the pretzel into the water bath and place onto a lined baking sheet. (I like to use silicone mats, but parchment paper or greasing the sheet will work too!)

6. Repeat until all the pretzels are made. Then leave them to rise for 30 more minutes.

7. While the dough is completing the final rise, preheat your oven to 450°F.

8. Bake in oven for ~15 minutes, or until golden brown.

9. Brush each pretzel with melted butter, then sprinkle salt (or cinnamon/sugar) on top. These are definitely best hot out of the oven!