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You are here: Home / apples / Curried Chickpea and Lentil Casserole with Green Mango and Potatoes

Curried Chickpea and Lentil Casserole with Green Mango and Potatoes

March 12, 2014 By Laura 7 Comments

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Curried Chickpea and Lentil Casserole with Green Mango and Potatoes takes the delicious flavors of vegetarian Indian food and delivers them in a comforting casserole. Affiliate links have been used to link to items I am discussing in this post.

Casserole of Curried Chickpeas and lentils with Green Mango

I made this casserole for the teachers at Sammy and Alex’s school for conference night. I have no idea if it was too outside the box for them or not (it is hard to say living where we do–on the one hand it is a college town; on the other hand it is the rural midwest). To us it was darn near mainstream, as it is most definitely not traditional or authentic Indian or anything other than melting pot American. It was absolutely delicious and dead simple. And easy to split into 2 casseroles: one for us and one for them (or, one for now and another to freeze); just double the recipe if you choose to do that.

Casserole of Curried Chickpeas and lentils with Green Mango

This was my first time playing with green mango (although I ate it in salads in Thailand), and it was absolutely delicious. If you cannot find it at your local Asian market (or do not have a local Asian market), a tart green apple will substitute (or, this time of year, may I also recommend rhubarb?) but I saw the green mango at Jungle Jim’s and grabbed it–and am so glad I did. It was decidedly sour, but in a really pleasant, refreshing way and it did not overpower the casserole at all. Instead it kind of woke the casserole up, kept it from being too boring.

I found the beginnings of this recipe in Beatrice A. Ojakangas’s always reliable and nearly exhaustive The Best Casserole Cookbook Ever. As is often the case, however, my final result does not bear much resemblance to the recipe I was thinking about when I made it!

Casserole of Curried Chickpeas and lentils with Green Mango

5 from 2 votes
Casserole of Curried Chickpeas and lentils with Green Mango
Print
Curried Chickpea Casserole
Course: Entree
Cuisine: Fusion, Indian
Author: TheSpicedLife
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 cup dried lentils du puy, cooked to tenderness
  • 1 14-oz can coconut milk
  • 1 cup brown Basmati rice
  • 2 1/2 cups low sodium chicken stock or vegetable stock to keep vegetarian
  • 2 T vegetable oil
  • 1 med-large onion, chopped
  • 4-5 garlic cloves, minced
  • 1 T curry powder
  • 1 t ground yellow mustard seeds
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/4 t ground ginger
  • 1/4 t ground allspice
  • 1 large russet potato, peeled and diced
  • 1 green mango, peeled, seeded and finely diced
  • 1/2 T chopped fresh mint
  • 1 t salt divided
Instructions
  1. Preheat the oven to 300 F.
  2. Rinse the chickpeas, then mix them together in a large bowl with the cooked lentils, coconut milk, uncooked brown Basmati rice and chicken or vegetable stock. Set aside.
  3. Heat the oil over medium high heat in a large heavy skillet. Add the onion with a pinch of salt. Cook until caramelizing, about 10 minutes.
  4. Add the garlic. Cook for another 5 minutes. Splash with a tablespoon or two of water if it starts to stick or scorch.
  5. Add the ground spices. Stir constantly for 30-60 seconds.
  6. Add the potato. Stir until the potato chunks are yellow from turmeric in the curry powder.
  7. Add everything in the pan to rice-coconut milk mixture. Mix in the green mango, fresh mint and a scant teaspoon of salt.
  8. Lightly spray a deep 9X13 casserole dish. Dump everything into the casserole dish.
  9. Cook, covered, for 20 minutes. Then remove the cover and cook for another 40 minutes, until browned and the rice and potatoes are cooked through.

 

Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.

Filed Under: apples, casseroles, chickpeas, coconut milk, curry powder, lentils, mango, potatoes, rhubarb, rice, vegetarian, whole grains Tagged With: apples, basmati rice, brown rice, casserole, chickpeas, curry powder, granny smith apples, green mango, lentils, potatoes, rhubarb, rice, vegetarian, whole grain

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Comments

  1. Joanne says

    March 12, 2014 at 6:45 am

    Well, I would be more than happy to chow down on this, but I’m not sure my tastebuds are “mainstream American” either!

    Reply
  2. SImplyOldSchoolCookingReese says

    March 16, 2014 at 3:54 am

    5 stars
    Some great flavor combos in this recipe! I love chickpeas and lentils. Thanks for sharing!!!

    Reply
  3. Alyssa @ Simply Quinoa says

    February 16, 2015 at 9:21 am

    I’m loving that chickpea and lentil combo! I’m a sucker for casseroles and I’m really liking the flavors you’re using here 🙂 Thanks for sharing!

    Reply
  4. Barrett at Dirty Laundry Kitchen says

    February 16, 2015 at 11:14 am

    I love green mangoes and papayas. I will have to try this next time I can find one. I have never had them cooked before, but this looks great.

    Reply
  5. Michelle@Healthiersteps says

    February 16, 2015 at 11:36 am

    This dish is one that I could make everyday and not get tired of. It includes all my favorite ingredients. Mango, coconut, chickpeas, lentils, coconut milk and not to mention the spices. You make it look so delicious as well, I wonder if green mangoes aren’t available, if amchur could be a good substitute!

    Reply
    • Laura says

      February 16, 2015 at 8:21 pm

      Amchur would definitely include the sour notes, but from being dried it is much earthier. I would look first for fresh sour fruits, like sour apples (granny smith), green papaya etc. Good luck!

      Reply
  6. Alice says

    February 16, 2015 at 7:41 pm

    5 stars
    hmmm…. interesting, I havent seen or used green mango in cooking before or at the store, Asian or otherwise! I’m going to keep an eye out for it!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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