They may be tiny in size, but blueberries are big in flavour and goodness. Anelyse Weiler from UBC Farm shows us how to make blueberry and black lentil curry.


  • 1 tbsp organic virgin coconut oil

Whole spices:

  • 3 pods cardamom
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp black mustard seed
  • 3 large carrots, finely diced
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2 tbsp ginger root, grated
  • 3 cups fresh, local blueberries
  • 1 can coconut milk

Powdered spices:

  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp cinnamon
  • 2 cups cooked black lentils (=1 cup dry lentils cooked in 1.5 cups boiled water and then simmered for approximately 20 minutes)
  • 1 cup green peas
  • 1 bunch baby rainbow chard
  • Optional: 1/2 cup chopped cilantro


  1. In a cast iron pan, heat coconut oil on medium-low heat. Add the whole spices and toast until the seeds begin to pop (approximately three minutes). Be careful not to burn them!
  2. Add onion and carrots. Sauté for seven to 10 minutes or until onions become translucent.
  3. Stir in the garlic and ginger, sautéing for three to five more minutes.
  4. While the garlic and ginger are sautéing, purée 1.5 cups of blueberries, setting the other berries aside.
  5. Increasing the heat to medium-high, pour in the puréed berries, one can coconut milk and powdered spices. Stir occasionally for five to 10 minutes.
  6. Add the lentils, peas and rainbow chard until the greens just wilt (three to five minutes), followed by the blueberries and then remove from heat.
  7. Serve with brown rice, whole wheat couscous, quinoa or flatbread. Optional: Garnish with 1/2 cup chopped cilantro and a few raw blueberries.