Slow-Cooker Shrimp Vindaloo

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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
20 mins
total:
5 hrs 30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 1 1/2 cups
Per Serving:
520 calories; protein 32g; carbohydrates 63g; dietary fiber 7g; sugars 12g; fat 12g; saturated fat 1g; sodium 801mg; added sugar 3g.
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