Bangladesh Khichuri Stew (plant-based, gluten-free)

Name: Bangladesh Khichuri Stew (plant-based, gluten-free)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 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

5 from 5 votes

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.

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.

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine Bangladesh

Keyword beans, comfort food, gluten-free, plant-based, rice, soup, veggies

Ingredients

2 Tbsp olive oil
½ onion, chopped
¾ cup lentils
½ cup brown rice
1 tsp each cumin, coriander, and ginger
½ tsp turmeric
1 tsp salt, or to taste
2 cups zucchini and collard greens, chopped
1 medium potato, cubed
¼ cup peas or 1 green pepper, chopped
4 cups vegetable broth or water
1 Tbsp coconut oil
1 lemon, juiced

Directions

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.