Plan the week your way.
Choose your cooking days, leave room for eating out and add your own meals. Keep recent dinners out of the rotation.
Do you need base gravy?
The base gravy recipe lists six servings but no finished volume. The batch suggestion uses those six servings; check the finished volume against the quantity above. You can increase the batch count. Ingredients are added once per batch.
Make the base gravy first — it needs to be ready before you start cooking the curries.
Indian curries start with 125 g microwave basmati rice and one naan per person. Rice pouches are 250 g and rounded up on your shopping list. Koshihikari is only offered with rice bowls. Other sides start at 75 g dry pasta, 250 g potatoes or 2 slices of bread per person. Adjust each meal below.
Your shopping list.
Tick what you already have. Whole items and counted packs are rounded up after combining. Herbs and loose measures are listed as practical purchases to check; gram and millilitre quantities stay precise.
One item per line, ready to paste. Items ticked as already owned are left out.
There are no unticked items to copy.
Prep reminder: Make the base gravy before cooking the curries. Open base gravy recipe.
Keep it fresh.
Confirmed meals block repeats. Mark a meal as skipped if you did not cook it; it becomes available again. Cooked meals stay in your history.
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