Bangladesh Khichuri Stew

Bangladesh Khichuri is a rice and lentil stew filled with healing vegetables and lovely spices.

It’s a beautiful, warm bowl of comfort on a cold day, or anytime your spirit needs a hug.


  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 3/4 cup lentils
  • 1/2 cup brown rice
  • 1 tsp each cumin, coriander, and ginger
  • 1/2 tsp turmeric
  • 1 tsp salt, or to taste
  • 2 cups zucchini and collard greens, chopped
  • 1 medium potato, cubed
  • 1/4 cup peas or 1 green pepper, chopped
  • 4 cups vegetable broth or water
  • 1 Tbsp coconut oil
  • 1 lemon, juiced


In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned.

Then add the lentils and rice, and stir to combine. Next, add in the cumin, coriander, ginger, salt, and turmeric, and mix well to coat everything in the spices.

Add in the chopped zucchini, potato, and vegetable broth. Cover the pot and cook at a gentle bubble over medium heat for 45 minutes or until the zucchini and potatoes are tender and the rice is cooked.

Finally, add the collards, coconut oil, lemon juice, and peas. Mix well and taste for seasonings, adding more salt or some pepper if needed.

Enjoy your healing bowl of Bangladesh khichuri hot from the pot, and save any leftovers for lunch or dinner the next day.


Today’s meditation is from Plum Village.

When you are taking the first four bites of your meal, take a moment to contemplate these mindful aspirations:

With the first taste, I offer joy.

And with the second, I help relieve the suffering of others.

With the third, I see others’ joy as my own.

And with the fourth, I learn the way of letting go.

May you experience ease and happiness in your meals and in your day.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

5 responses to “Bangladesh Khichuri Stew”

  1. maitricookswithlove Avatar

    So delicious!

  2. maitricookswithlove Avatar

    Facebook comment from Rebecca: That looks delicious 😋

  3. maitricookswithlove Avatar

    Facebook comment from Tanya: That looks great!

  4. maitricookswithlove Avatar

    Facebook comment from Nancy: YUMMY

  5. maitricookswithlove Avatar

    Instagram comment from Evan: 😍😍

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