Gin Extract Extract Sweet Potato Lentil Coconut Stew – Non-Alc Non-Alcoholic Ale
Craving a hearty, flavorful stew that’s both comforting and uniquely botanical? This Gin Extract Sweet Potato Lentil Coconut Stew with Non-Alcoholic Ale delivers just that! Enjoy the sophisticated essence of gin, earthy sweet potato, and creamy coconut, all harmonized by a touch of non-alcoholic ale.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 1 cup red lentils, rinsed
- 1 (13.5 oz) can full-fat coconut milk
- 4 cups vegetable broth
- 1 (12 oz) can non-alcoholic ale (light, malty style preferred)
- 1-2 tsp non-alcoholic gin extract (or an equivalent non-alcoholic gin spirit, to taste)
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
- Add the diced sweet potatoes, rinsed red lentils, curry powder, and turmeric powder to the pot. Stir to coat the vegetables and lentils with the spices.
- Pour in the vegetable broth, coconut milk, and the non-alcoholic ale. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through and have thickened the stew. Stir occasionally to prevent sticking.
- Remove the lid, stir in the non-alcoholic gin extract. Season with salt and freshly ground black pepper to taste. If the stew is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.
- Ladle the stew into bowls. Garnish with fresh cilantro and serve hot with lime wedges on the side for a burst of freshness.
