Eggplant, JAZZ™ Apple and Fennel Curry

  • Servings


  • Prepration Time

    15 mins

  • Cook Time

    20 mins


  • 2 grape seed oil
  • 1 small onion finely sliced
  • 2 garlic cloves finely diced
  • 3 red chilies finely sliced
  • 3 JAZZ™ apples cut into chunks
  • 3 eggplants cut into chunks
  • 1 ½ fennel seeds toasted and ground
  • 1 cumin seeds toasted and ground
  • mint leaves and pappadums to serve


  • Place a large pot over a medium heat. Add the grape seed oil and onion. Gently sauté without colouring. Add the garlic and chili and continue to sauté without colouring. Be careful not to burn the garlic.
  • Add the JAZZ™ apples and eggplant to the mixture and sprinkle over the fennel, cumin, turmeric and coriander. Stir to coat the JAZZ™ apples and eggplant completely in the spices. Be careful not to burn the spices.
  • Add the vegetable stock. Stir to combine. Place a lid on and cook for 10 minutes.
  • Add the lentils to the curry and stir to combine and continue to cook with the lid on for a further 5-7 mins or until the eggplant is completely cooked through. Season with salt.
  • Serve with mint leaves and pappadums.


Tempeh and JAZZ™ Apple Burgers
BLACK DIAMOND® Plum Panna Cotta and Plum Jelly



Prep Time

10 mins

Cooking Time

5 mins

Apple Baklava
envy™ Apple & Chia Overnight Oats
Spelt Waffles with Spiced Envy™ Apple Compote
Smitten® Apples and Carrot Muffins
Greek Chicken and JAZZ™ Apple Lettuce Wraps
Roasted Root Vegetables & envy™ Apples with Pecan Crumble

View All Recipes

Our house of brands.