
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
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
- Gravy base
- Heat the oil and saute the Onions
- Add the green Chillies
- Add the Ginger & Garlic paste
- Add 2 tsps each Coriander Turmeric, Chilli & Cumin Powder
- Cook this for a while
- Add the Tomato puree
- Add Salt to taste
- Vegetable Korma
- Heat the oil and add all the veg
- Add the Gravy base
- Add the Silk Cashew
- Add the Cashew Cream
- Garnish with toasted Cashews & Coriander
- Add Salt & Pepper
- Chana Masala
- Heat the oil and saute the whole spices
- Follow this with the Garam Masala
- Add the Gravy base
- Add the Chana or Chickpeas
- Add the Silk Cashew
- Garnish with Coriander
- Add Salt & Pepper
- Coconut curry
- Heat the oil and saute the dried Coconut & reserve
- Add the dried Red Chillies
- Add the Mustard seeds, Cumin seeds & Coriander seeds
- Add some Curry leaves
- And the Gravy base
- Blend the frozen shredded coconut with the Silk Cultured Coconut and add and mix
- Add the Silk Coconut
- Add Salt & Pepper
- Shahi Aloo Curry
- Heat the oil
- Saute the Cashew nuts
- Saute the Potato cubes
- Saute the Mustard Seeds, Red Dry Chillies
- Add the Gravy base
- And the Silk Cashew
- Follow this with the Cashew Cream
- Garnish with Coriander
- Add Salt & Pepper
- Coconut Rice
- Heat some oil
- Add the Mustard seeds, Cumin Seeds, Coriander seeds and the Red Chilies
- Add the Curry leaves
- Add the soaked and drained Basmati rice
- And pour in the Silk Coconut
- Add Salt & Pepper

My husband Loreto, the “Spices” of our duo, would be in heaven among all the spices you mentioned here. Thank you so much, for the tip, I will show it to him, he loves to cook Indian inspired dishes (and we love to eat them! 😉 ).
Ha ha I hope we can do something together … he will go nuts in my spice cupboard!
That’s an excellent idea, preparing and stocking the gravy base for multiple uses for a busy week.
Love how quickly you have shown by adding different silk options helps to change the taste of the gravy base. I must try the Coconut curry and Shahi Aloo curry option.
Thank you!
Thanks Nids – seriously try the rice, this Silk Coconut is the best consistency for it.
I am seriously drooling looking at your pictures! I love Indian food, and I agree, it often is very simple to make. It’s all about the right ingredients and spices! I also love that you made it dairy-free because so many people don’t do well with dairy. Coconut milk and cashew milk is so delicious, perfect fit with Indian food. YUM!
Thanks so much Gabby!
This all looks SO good! I love what Indian food I *have* tried, and I constantly want to try more things. I’d also love to cook it more, so this post will be super useful! Thank you for offering such variety here!
So welcome Dana. I think cooking a cuisine type you are not used to is always a little daunting … but I hope through my posts and videos to make it a little easier to try!
Wow, I love this! My boyfriend and I really like Indian food but you’re right, sometimes I feel like I don’t have enough time to make it. I like batch cooking and doing this on a Sunday and having food for the whole week would be perfect!
Yeah me too! Time is always running out!