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When a cold snap hits, make this red coconut dahl with turmeric, ginger

Addie Broyles
abroyles@statesman.com
Kevin Curry's recipe for red coconut dahl is vegetarian and can be served on its own or with rice or on top of a baked potato. [Contributed by Kevin Marple]

Dallas fitness writer and cookbook author Kevin Curry knows our pain.

It's winter in Texas, which means it can be 80 degrees one day and 30 the next. We're getting another one of those cold fronts this week, which will drop temperatures to freezing. It will be even colder in North Texas, where Curry will be huddled around a stove just like the rest of us. Curry included this recipe in his latest book, "Fit Men Cook" (Gallery Books, $22.99), and you can look for other keto-friendly cold weather food (and workout) inspiration on Curry's 1.3 million-follower Instagram account, @fitmencook.

Red Coconut Dahl

When the weather drops below 50 degrees in Texas, I know it’s time for a jacket and a warming recipe. And when I want a change from chicken soup, I make this delicious red coconut dish. This creamy meal is packed with protein and high in fiber, so you’ll feel satisfied and nourished. The brilliant yellow color of the turmeric also works as an inflammatory and immunity booster to aid in recovery after an intense workout. As much as I enjoy this in colder months, it really is good year-round. Serve as a soup or with brown rice or riced cauliflower. You could also serve leftovers over a baked sweet potato.

— Kevin Curry

1 tablespoon coconut oil

1 tablespoon minced garlic

1 tablespoon peeled and minced fresh ginger

1/2 cup diced white onion

1 (4.5-ounce) can chopped green chiles, drained

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (optional)

1 (15-ounce) can crushed tomatoes

1 (14-ounce) can lite coconut milk

2/3 cup vegetable broth

1 1/2 cups uncooked red or green lentils

Sea salt and black pepper Garnish: fresh cilantro, lime juice

To a large nonstick skillet over medium heat, add the coconut oil, garlic, ginger and onion. Cook until the onion begins to brown, 2 to 4 minutes, being careful not to burn the garlic.

Add the green chilies along with the turmeric, cumin and cayenne (if using) and cook for 3 to 5 minutes. You’re looking for fragrant — not burning. Reduce the heat if necessary.

Add the tomatoes, coconut milk, broth and lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally and adding 1/2 cup of water at a time if the liquid level starts to dip too low, until the lentils are tender and the sauce has thickened, 30 to 35 minutes. Season to taste with salt and pepper.

— From "Fit Men Cook: 100+ Meal Prep Recipes for Men and Women ― Always #HealthyAF, Never Boring" by Kevin Curry (Gallery Books, $22.99)