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This post was sponsored by Silk. I have received compensation but the opinions are entirely my own.

People have this opinion that Indian food is extremely complicated and they throw up their hands and run at the mere mention of it. Of course like in any cuisine there are some recipes that are extremely complicated, but then there are some that are super easy!

I have a really busy week ahead of me and I’m going to use meal prep to my advantage to make 5 dishes that I can use to mix and match throughout the week.

What’s more exciting is that I’m going to use Silk Coconut, Silk Creamy Cashew & Silk Cultured Coconut to make tasty recipes that are dairy and gluten free. I’m also making these vegan this week. I’ve teamed up with 4 other brilliant creators and they will also be creating some delicious recipe ideas. We have 23 recipes for Breakfast, Lunch, Dinner, Dessert & Snacks.

Indian curries can be very specific, if you’re watched my videos or seen some of my other blog posts you will see that there are very specific ingredients that make every curry unique. That’s perfectly fine when you have a lot of time, but creating a base gravy allows you to customize your curry anyway you like. A lot of restaurants create a base gravy and prep other ingredients ahead of time like a Ginger & Garlic paste or pureed tomatoes to make the process much quicker.

Using Onions, Chillies, Spices & Tomatoes, this base gravy will be used in 4 of my recipes as part of this Indian Feast. Using a combination of additional spices, veggies and beans and of course some Silk I will be transforming each dish into something unique.

Follow the recipe and steps below to prepare these super tasty dishes

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Indian Feast – 5 Days, 5 Ways Meal Plan

Ingredients

  • Gravy base
  • 1 cup Oil
  • 2 large Onions, 4 cups
  • 2 large green Chillies, 1/4 cup
  • 6 tbsps Ginger & Garlic paste
  • 9 Roma Tomatoes, blanche in hot water remove the skins and puree – yields 1.5 litres
  • 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  • Salt
  • Vegetable Korma
  • 1/2 cup Oil
  • ½ cup each Cauliflower, Beans, Carrots & Potatoes
  • 2 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Toasted Cashews
  • Coriander
  • Salt & Pepper
  • Chana Masala
  • ½ cup Oil
  • Whole Spices – 2 Bay leaves, 2 inch stick Cinnamon, 1 Star anise & 4 Cardamoms
  • 3 cups Gravy base
  • 1 tsp Garam Masala
  • 500 ml can Chana or Chickpeas
  • ½ cup Silk Cashew
  • Coriander
  • Salt & Pepper
  • Coconut curry
  • ½ cup Oil
  • Dried Coconut
  • 2 dried Red Chillies
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 5 – 6 Curry leaves
  • 1 cup Gravy base
  • 1 cup Frozen shredded coconut
  • 1 cup Silk Cultured Coconut
  • 1 cup Silk Coconut
  • Salt & Pepper
  • Shahi Aloo Curry
  • ½ cup Oil
  • ½ cup Cashew nuts
  • 2 Potatoes 1 cup diced
  • Mustard Seeds
  • 2 Red Dry Chillies
  • 3 cups Gravy base
  • 1/2 cup Silk Cashew
  • 3 tsps Cashew Cream
  • Coriander
  • Salt & Pepper
  • Coconut Rice
  • ½ cup Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander seeds
  • 2 Dry Red Chillies
  • 10 – 15 Curry leaves
  • 1 cup soaked and drained Basmati rice
  • 2 cups Silk Coconut
  • Salt & Pepper

Instructions

  1. Gravy base
  2. Heat the oil and saute the Onions
  3. Add the green Chillies
  4. Add the Ginger & Garlic paste
  5. Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
  6. Cook this for a while
  7. Add the Tomato puree
  8. Add Salt to taste
  9. Vegetable Korma
  10. Heat the oil and add all the veg
  11. Add the Gravy base
  12. Add the Silk Cashew
  13. Add the Cashew Cream
  14. Garnish with toasted Cashews & Coriander
  15. Add Salt & Pepper
  16. Chana Masala
  17. Heat the oil and saute the whole spices
  18. Follow this with the Garam Masala
  19. Add the Gravy base
  20. Add the Chana or Chickpeas
  21. Add the Silk Cashew
  22. Garnish with Coriander
  23. Add Salt & Pepper
  24. Coconut curry
  25. Heat the oil and saute the dried Coconut & reserve
  26. Add the dried Red Chillies
  27. Add the Mustard seeds, Cumin seeds & Coriander seeds
  28. Add some Curry leaves
  29. And the Gravy base
  30. Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
  31. Add the Silk Coconut
  32. Add Salt & Pepper
  33. Shahi Aloo Curry
  34. Heat the oil
  35. Saute the Cashew nuts
  36. Saute the Potato cubes
  37. Saute the Mustard Seeds, Red Dry Chillies
  38. Add the Gravy base
  39. And the Silk Cashew
  40. Follow this with the Cashew Cream
  41. Garnish with Coriander
  42. Add Salt & Pepper
  43. Coconut Rice
  44. Heat some oil
  45. Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
  46. Add the Curry leaves
  47. Add the soaked and drained Basmati rice
  48. And pour in the Silk Coconut
  49. Add Salt & Pepper
https://kravingsfoodadventures.com/indianfeast/