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Preheat the oven to 300 F.
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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.
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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.
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Add the garlic. Cook for another 5 minutes. Splash with a tablespoon or two of water if it starts to stick or scorch.
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Add the ground spices. Stir constantly for 30-60 seconds.
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Add the potato. Stir until the potato chunks are yellow from turmeric in the curry powder.
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Add everything in the pan to rice-coconut milk mixture. Mix in the green mango, fresh mint and a scant teaspoon of salt.
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Lightly spray a deep 9X13 casserole dish. Dump everything into the casserole dish.
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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.