Slow-Cooker Shrimp Vindaloo

Slow-Cooker Shrimp Vindaloo

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups lower-sodium marinara sauce (such as Amy's Light in Sodium Organic Family Marinara Pasta Sauce)
  • ½ cup unsalted chicken stock
  • 1 tablespoon olive oil
  • 1 tablespoon light brown sugar
  • 2 teaspoons garam masala
  • 1 teaspoon hot paprika
  • 8 ounces small red potatoes, quartered
  • 8 ounces cauliflower florets
  • 1 cup diagonally sliced carrots (from 3 carrots)
  • 1½ pounds large raw shrimp, peeled and deveined
  • ⅜ teaspoon kosher salt
  • 2 (8.5 ounce) packages precooked microwavable brown basmati rice (such as Uncle Ben's Ready Rice)
  • 4 lemon wedges
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: 1½ cups
  • Per serving: 520 calories; 12 g fat(1 g sat); 7 g fiber; 63 g carbohydrates; 32 g protein; 12 g sugars; 3 g added sugars; 801 mg sodium;
  • Carbohydrate Servings: 4

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