Sous Vide Chickpea Curry

Ingredients for 6

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

• 

  Step 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.

• Step 3

  Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

• Finishing Steps

• Step 0

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

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