Sous Vide Chickpea Curry

This sous vide chickpea curry is like ultra-modern convenience food (blame it on the canned chickpeas). It has a wonderful Indian flavor profile, and after an hour in the Anova Sous Vide Precision Cooker, the chickpeas are perfectly infused with the flavors of the curry and garlic. We recommend serving it with rice and fresh cilantro.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 3/4 cup unsweetened coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon chili garlic sauce
• 1 tablespoon yellow curry powder
• 1 tablespoon lime juice
• 1 teaspoon kosher salt, plus more to taste
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 1 red bell pepper, seeded, stemmed, and cut into small dice
• 1 shallot, minced
• 2 cloves garlic, minced
• Steamed white rice, for serving
• Chopped fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Whisk together the coconut milk, curry paste, chili garlic sauce, curry powder, lime juice, and salt. Transfer to a large zipper lock bag and add the chickpeas, bell pepper, shallot, and garlic.
3. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Season the curry with salt and serve over rice, garnished with cilantro.