The Irish/Thai Yellow curry is made with seasonal Irish root vegetables and served with a soft boiled egg. It’s a very budget friendly meal that is not spicy, but full of flavour. The perfect antidote to rainy miserable days. Naturally gluten free, you can amend this recipe to make it vegan by using tamari instead of fish sauce and leaving the eggs out. Read on below for the slow cooker adaptation. Ingredients • 300ml vegetable stock • 2 small onions, diced • 3 teaspoons Thai yellow curry paste

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