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.
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.