Picture the scene: just having arrived back from a long flight, and having dealt with the jet lag and you’re back in your hometown. What do you want most of all? Curry might not strike you as the perfect thing to eat along with delicious salad and baked halibut filets – but I promise you, when your best friend sets aside her night to make it for you: it is everything you could have ever wanted to taste. That’s right: I didn’t actually make any of these recipes – Instead… I watched and I actually got to observe someone baking, which is actually quite rare. My hands practically itched from not taking over and wanting to play the hostess role, but I’ve got to say – my understanding of curry and fish – much stronger than it was before.
- 2 tbsp butter
- half a yellow onion, diced
- 2 carrots, chopped
- 2 sticks celery, chopped
- 1/3 cup white wine
- 2 cups lentils (uncooked)
- 2 medium potatoes, chopped
- 4 cups chicken broth
- 1 bay leaf
- springs parsley and thyme
- 1/2 cup half and half
- 3-4 packed fresh spinach
- salt and pepper to season (seriously lots of salt)
- Heat some butter over medium heat in a LARGE skillet (seriously… you see that photo above, you are going to want the space for the amount of food this recipe packs) – add onions, carrots and celery. Saute for10 minutes (yeah it isn’t too long, but prepare yourself for some yum smell. Add the white wine.
- Add lentils, potatoes and broth – then bay leaf, parsley and thyme and simmer for 30-45 minutes. You want the slow simmer as well as you can – and you want all of the flavors to be absorbed. Stir it every once in awhile to make sure nothing sticks (because it will otherwise)- add broth as you need to just so the lentils are covered in liquid. When the whole mixture is soft, mash the potatoes against the side of the pot because you know what happens then? CREAMINESS.
- Stir and find your parsley and thyme -pop those out
- Instead, add some half and half and spinach – stir to incorporate and season as you can with salt and pepper. Taste taste taste! serve with some olive oil as you like…
- This pot makes a LOT of food – and it’s all absolutely delicious. So… yes food. Yes eat.
The most delicious salad not pictured
- 1 can chickpeas, rinsed and drained
- 2 avocados, chopped
- 1/3 cup chopped cilantro
- 2 tbsp green onion
- 1/3 cup feta or goat cheese
- juice one lime
- season with salt and black pepper
- Simplest instructions ever. Mix everything after you prep and season with salt and pepper. Yumness.
- However much halibut you want
- Basic seasonings: Salt, pepper and olive oil
- Preheat to 400F
- Prep a baking dish, skin down: place the halibut and season with loads of olive oil, salt and pepper. I went for basic toppings because I topped on curry, which as you saw – was heavily seasoned.
- Bake for 12-15 minutes (If you’re looking for something more flavored I would suggest minced garlic, lemon zest, lemon juice and parsley)
- If anything, this is a great super simple recipe – it’s fantastic for parties and for getting your fish oil in.
Can you believe she actually made this much? Granted I vaguely remember trying to eat two bowls of the curry and failing miserably because that, paired with that thick salad and a piece of halibut was more than enough of what my stomach could handle… not that it really mattered in the moment. If you’re up for serious dinner party food, these recipe are 100% the way to go and I can imagine that if I would want to host a large party… this curry would definitely be top of the list (along with some serious fish action). Nothing left to say but: pass me another plate, I’m eating more.