Hi soberRat
I agree with Bhaji Bob,s comments, the dishes look amazing, Given that they are produced from a base with very little ingredients. Like yourself i am swaying towards your idea of a base sauce with minimal ingredients used purely as a carrier.
My own personal view is that most base sauces here and elsewhere follow the same format of onions,carrot,cabbage,peppers,coriander etc which i tend to think standardises most dishes.
However your approach of a minimalistic base which can be then be adapted by the addition of spices/ingredients relating purely to that particular dish would appear to produce a more individual end product.
A similar approach was used by an award winning chef on a recent TV show as mentioned in previous posts,Britain's best takeaway.
Whereby his base appears to use only used onions and selected spices.
In keeping with Bob's request, recipes would be most welcome, as would any input from members on this approach to a base sauce.
King regards