Sweet Potato Coconut Stew – Gin Extract Extract Alternative

Craving a hearty, flavorful stew with a unique botanical twist? This Sweet Potato Coconut Stew is a comforting meal packed with vibrant flavors and a surprising depth. We’re taking inspiration from gin’s aromatic botanicals to create a truly special, non-alcoholic dish that will delight your senses.

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 1 cup red or brown lentils, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 cup non-alcoholic ale (such as an NA IPA or amber ale)
• 1 tsp juniper berries, lightly crushed (or 1/2 tsp ground juniper)
• 1/2 tsp coriander seeds, lightly crushed (or 1/4 tsp ground coriander)
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic, grated ginger, crushed juniper berries, and crushed coriander seeds. Cook for another minute until fragrant.
3. Stir in the diced sweet potatoes, rinsed lentils, ground turmeric, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.
4. Pour in the full-fat coconut milk, vegetable broth, and non-alcoholic ale. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender and lentils are cooked through. Stir occasionally to prevent sticking.
5. Remove from heat. Season generously with salt and freshly ground black pepper to taste.
6. Ladle the stew into bowls. Garnish with fresh cilantro and serve with a lime wedge on the side for an extra zesty finish.