Delicious Vegetarian Indian Spice Kit

Description

This selection box is perfect for a vegetarian curry night. It comes with three main curry kits as well as spices to make your own samosas, bombay potatoes, and pilau rice. Our selection serves at least 6.

You can view the recipes for each of the kits by clicking on their names.

View all products from The Tea Spoon Club store

Shipping 

Standard delivery via Royal Mail costs £2.50, and takes 2-5 working days.

Charitable Donations

With every order placed, The Tea Spoon Club plants a tree in a country where their spices come from via the charity One Tree Planted.

For all orders over £25 Just Think Eco plant a tree and for all orders under we donate 1% towards the Just one Ocean charity.

Just Think Eco are also proud members of 1% 

Returns & Refunds 

We have a 14-day return policy, which means you have 14 days after receiving your item to request a return. 

To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You’ll also need the receipt or proof of purchase. 

To start a return, you can contact us at contact@justthinkeco.com. If your return is accepted, we’ll send you a return shipping label, as well as instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted. 

You can always contact us for any return question at contact@justthinkeco.com.

Damages and issues 

Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right.

Exceptions / non-returnable items 

Certain types of items cannot be returned, like perishable goods (such as food, flowers, or plants), custom products (such as special orders or personalised items), and personal care goods (such as beauty products). We also do not accept returns for hazardous materials, flammable liquids, or gases. Please get in touch if you have questions or concerns about your specific item. 

Unfortunately, we cannot accept returns on sale items or gift cards.

Aubergine Bharta 

Two spice mixes for the curry including fenugreek seeds, black mustard seeds, nigella seeds, chilli powder, ground cumin, garam masala ground coriander, and ground turmeric

You will need:

Aubergines (2)

Garlic cloves (2, sliced thinly)

Lime juice (1 tbsp)

Vegetable oil (3 tbsp)

Green chilli (1, chopped finely)

Garlic clove (2, crushed)

Ginger (thumb-size piece, grated)

Tomatoes (2 fresh, chopped into small pieces)

Seasoning to taste

Fresh coriander (handful, chopped)

Cooking Instructions 

1. Prepare the aubergine by cutting small slits in the aubergine skins and slotting the slices of garlic into the slits. Prick the aubergines all over with a fork. You can then roast your aubergine in the oven, or burn directly over an open flame. Burning over an open flame achieves the smoky flavour this dish is known for. To do so, rotate the aubergine over an open flame for at least 10 minutes until the aubergine skin blisters and collapses and the flesh is soft through. If roasting, cut the aubergine in half, brush the flesh with olive oil, and place in an oven at 200°C/180°C fan /400°F/ gas mark 6 degrees for 40 minutes. Take care to ensure the aubergine flesh is completely soft and thoroughly cooked through
2. Once cooked and cooled, scrape the aubergine flesh and garlic slices into a bowl and mash with the lime juice into a rough texture. Set aside
3. Heat the oil in a deep, heavy-bottomed pan on a medium heat
4. Add your first Teaspoon Club spice packet and fry for 1 minute until the seeds start to pop and are fragrant
5. Add the chilli, crushed garlic, and ginger, and cook for 1 minute
6. Add the tomatoes and your second Teaspoon Club spice packet and mix thoroughly. Simmer the curry for 15 minutes, until a rich flavour develops and the tomatoes break down, topping up with boiling water if necessary
7. Add the aubergine flesh to the curry. Mix into the curry and simmer for 5 minutes until warm through
8. Season to taste and serve hot with rice and fresh coriander

Kashmiri Mushroom Curry 

In the kit:

Two spice mixes ready to add to your curry, including coriander seeds, cumin seeds, a cinnamon stick, cardamom pods, turmeric, ground cumin, ground coriander, ground fennel, fenugreek powder, and garam masala

You will need:

Vegetable oil (1 tbsp)

Green chilli (1, deseeded and finely chopped)

Garlic cloves (2, crushed)

Ginger (thumb-size piece, grated) 

Onion (1, finely chopped)

Chopped tomatoes (1x 400g tin)

Closed cup mushrooms, halved (350g)

Salt (to taste, recommend 1 tsp)

Coriander (to serve)

Cooking Instructions

1. Heat the vegetable oil and all the spices from your first Teaspoon Club spice packet for 1 minute in a large pan on a medium heat, or until the spices release their fragrance
2. Add the chilli, garlic, ginger, and onion and fry for 5 minutes until the onion begins to soften
3. Add your second Teaspoon Club spice packet to the pan and fry for a further 2 minutes, stirring as you go to coat the onion in the spices. Continue cooking until the onion is completely softened
4. Pour the chopped tomatoes into the pan, bring to a boil, and reduce to a simmer for 5 minutes on a medium heat
5. Add the mushrooms and continue to simmer on a low heat for a further 10-15 minutes, until the mushrooms are soft and the curry is your desired consistency. Avoid adding water before the mushrooms are cooked as they will release a lot of moisture when cooking. You can always add a little boiling water at the end to loosen the sauce if you wish
6. Add salt to taste and garnish with chopped coriander
7. Serve hot with rice

Saag Paneer 

In the kit:

Two spice mixes ready to make your curry, including turmeric, cayenne pepper, garam masala, ground coriander, ground cumin, green cardamom pods, chilli powder, and bay leaves

You will need:

Spinach (250g)

Vegetable oil (3 tbsp)

Salt (1 tsp)

Paneer cheese (220g, cubed)

Ginger (thumb-size piece, grated)

Garlic cloves (4, crushed)

Green chilli (1, deseeded and finely chopped)

Onion (1, finely chopped)

Plain yoghurt (240ml)

A handheld blender

Cooking Instructions

1. Wilt the spinach in a sieve by pouring boiling water over it and leaving to drain. Blitz in a blender to a puree
2. Fry 2 tablespoons of vegetable oil with your first Teaspoon Club spice packet and the salt in a wok on a medium heat
3. Add the paneer cheese and fry for 5 minutes, tossing the cheese to brown on all sides. Remove from the pan and set aside
4. In a large pan or wok place the remaining vegetable oil, ginger, garlic, chilli and onion on a medium heat for 15 minutes, until the whole mixture is a golden brown, stirring regularly
5. Add your second Teaspoon Club spice packet and stir well. Fry for a further 3-5 minutes so the spices release their fragrance. If necessary, add a splash of water to prevent the spices from burning and sticking to the pan
6. Add the blended spinach to the pan and add a little water to loosen your sauce if necessary (this will depend on how much water the spinach releases, though we would not recommend using any more than 120ml of water). Continue to heat for 5 minutes
7. Remove from the heat while you stir in the yoghurt to prevent the curry from curdling
8. Add the fried paneer cheese to your curry and return to the heat for 5 minutes to warm the whole curry through
9. Serve with chapatis, naan bread, or rice

Pilau Rice 

In the kit:

A spice mix ready to make your pilau rice, including turmeric, cumin seeds, dried red chillies, green cardamom pods, cloves, bay leaves, cinnamon stick, and pink peppercorns

You will need:

Basmati rice (350g)

Vegetable oil (4 tbsp)

Onions (2, finely chopped)

Garlic clove (1, crushed)

Boiling water (800ml)

Cashews or sultanas (optional extras, see point 8 in the method)

Cooking Instructions

1. To prepare the rice, place it in a large bowl and cover in water. Leave to soak for 20 minutes
2. Heat the vegetable oil in a large saucepan and add your Teaspoon Club spice packet. Stir for 30 seconds to a minute, until the spices are fragrant
3. Add the onions and garlic and fry for 5 minutes, stirring regularly, until the onion is softened
4. Drain the rice with a sieve and add to the saucepan. Cook for a further 2 minutes, stirring to coat the rice in the spices and to prevent it from catching or burning on the bottom of the pan
5. Add the boiling water and season well with salt and pepper
6. Bring to the boil then reduce to a simmer. Simmer until the rice is cooked and the liquid has evaporated. Stir throughout to ensure the rice takes on all the flavour
7. Serve hot as a side
8. There are some optional extras you can add to your pilau rice like sultanas or cashew nuts. To add sultanas, add 50g when you add the boiling water in step 5. If you wish to add cashew nuts, heat a little oil in a small pan or wok and fry 50g of cashews until browned. Drain on a paper towel to remove excess oil and stir into the rice at the end of cooking (step 7)

Baked Samosas 

In the kit:

Two spice mixes, including fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, chilli powder, ground coriander, ground cumin, mango powder, turmeric, and garam masala

You will need:

Potatoes (2 large, peeled and chopped)

Frozen peas (75g)

Vegetable oil (1 tbsp + extra for brushing)

Garlic cloves (2, crushed)

Ginger (thumb-size piece, grated) 

Chilli (1, deseeded and finely chopped)

Onion (1, finely chopped)

Salt (to taste, recommend 1 tsp)

Filo pastry (10 sheets)

Cooking Instructions

1. If you’d like to bake the samosas, preheat the oven to 200°C/180°C fan /400°F/ gas mark 6. Otherwise you can fry them to achieve a crispier texture
2. Place the potatoes in a pan of boiling water on a medium high heat for about 10-15 minutes, until the potatoes are soft. Drain and mash the potatoes (the texture does not need to be completely smooth) and set aside
3. In a separate pan, put the frozen peas in boiling water for 3 minutes on a medium heat, or according to packet instructions. Drain and mix with the potatoes
4. Place your first Teaspoon Club spice packet in a frying pan and fry for 2 to 3 minutes, toasting them. Place the spices into a pestle and mortar and grind well
5. Heat the vegetable oil in a frying pan. Once ground, add the toasted spices and fry for 1 minute until the spices start to smell fragrant. Add the garlic, ginger, chilli, and onion and fry for 2 minutes. Then add your second Teaspoon Club spice packet and fry for 3-5 minutes until the onion begins to soften
6. In a bowl, mix the onion and spices with the potatoes and peas and season well
7. Unroll the filo pastry and cut into approximately 4 inch wide strips
8. Place a large spoonful of filling onto the corner of a pastry strip
9. Fold the pastry across to make a triangle, by taking the bottom right corner and folding it to the left side of the strip. Then fold up from the bottom. You can then fold in from the bottom left corner of the pastry to the right side and from the bottom again. Continue doing so making triangles as you go. Fold the final corner and brush with oil to secure. Place the samosas on a baking tray and brush all over with oil
10. Bake for 25 minutes, or until they are golden brown and crispy, turning once halfway through. You can fry the samosas in oil in a pan if you prefer, or deep fat fry them

Bombay Potatoes 

In this kit:

Three spice mixes for the Bombay potatoes including turmeric, dried red chillies, curry leaves, cumin seeds, mustard seeds, onion powder, fennel seeds, and nigella seeds

You will need:

Potatoes (450g)

Vegetable oil (4 tbsp)

Onions (2, finely chopped)

Fresh chillies (2 green, finely chopped)

Fresh coriander (handful, finely chopped)

Lemon juice (to taste)

Cooking Instructions

1. If dirty, scrub and prepare the potatoes
2. Quarter the large potatoes and halve the small ones. Boil the potatoes in boiling water with salt and your first Teaspoon Club spice packet for 10-15 minutes or until tender
3. Drain well and fork through lightly to break up some of the potatoes. Set aside
4. Heat the vegetable oil in a wok on a medium heat and add your second Teaspoon Club spice packet. Stir until the dried chillies in the pack are blackened
5. Add the onions, chillies, coriander, and your final Teaspoon Club spice packet and cook until the onions are soft
6. Add the potatoes with 1 to 2 teaspoons of water to moisten
7. Cook on a low heat for 10 minutes, stirring well to ensure the Bombay potatoes do not burn or catch at the bottom of the pan, though they are nice when a little crispy on the outside
8. Add lemon juice and seasoning to taste
9. Serve hot alongside curries