This delicious dump-and-go, Indian-inspired curry comes together in a snap. The rich tomato sauce nicely coats the vegetables and slow-cooker shrimp, and the garam masala (Indian curry seasoning) and paprika amp up the spice. Serve this one-dish meal with naan, crushed red pepper flakes and thinly slice the lemon wedges, if desired.

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Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the marinara sauce, chicken stock, oil, brown sugar, garam masala, and hot paprika in a 5- to 6-quart slow cooker. Stir in the potatoes, cauliflower, and carrots. Cover and cook on LOW until the vegetables are tender, about 5 hours. Stir in the shrimp; cover and cook on LOW until the shrimp turn pink, 10 to 15 minutes. Stir in the salt.

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  • Meanwhile, prepare the rice according to the package directions. Divide the rice evenly among 4 plates, and top evenly with the shrimp mixture. Serve with the lemon wedges; garnish with the cilantro leaves, if desired.

Tips

Multicooker Directions: In Step 1, stir together the marinara sauce, chicken stock, oil, brown sugar, garam masala, and hot paprika in the inner pot of a 6-quart multicooker. Stir in the potatoes, cauliflower, and carrots. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender, about 5 hours. Stir in the shrimp. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] just until the shrimp turn pink, about 15 minutes. Stir in the salt. Complete Step 2.

Nutrition Facts

520 calories; protein 32g 64% DV; carbohydrates 63g 20% DV; exchange other carbs 4; dietary fiber 7g 28% DV; sugars 12g; fat 12g 19% DV; saturated fat 1g 5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 801mg 32% DV; thiamin -1mg -100% DV; added sugar 3g.