Vegetarian Dinner Spice Kit

Description

This selection box means one less thing to worry about when it comes to dinnertime, with 7 different vegetarian recipes for you to try. They all take less than 1 hour, are full of flavour, and bound to please everyone. Our selection contains 7 recipe kits which all serve at least 4.

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% 

Sustainability

"We firmly believe that the value of the spices we sell comes from
the care, resources, and energy put into growing these spices. By
planting a tree, we hope customers see the true value of the
products they receive, as we reinvest back into the earth that
provides us with these incredible ingredients, regenerating land
and reducing atmospheric CO2." 

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.

Moroccan Aubergine pie

In the kit:

A spice mix for the chilli including chilli powder, ground cumin, smoked paprika, oregano, a bay leaf, basil, and cloves

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Chilli (1, chopped finely. Could use jalapeño)

Onion (1, finely chopped)

Carrots (2, peeled and chopped into small pieces)

Celery sticks (1, finely chopped)

Bell peppers (1 red and 1 green, deseeded and chopped into small pieces)

Plum tomatoes (2 x 400g tin)

Button mushrooms (200g, quartered)

Vegetable stock cube (1, crushed)

Red wine (125ml)

Light brown soft sugar (½ tbsp)

Tomato ketchup (1 tbsp)

Dark chocolate (2 squares about 25g, optional)

Kidney beans (1 x 400g tin, drained)

Cooking Instructions 

1. Heat the oil on a medium heat in a Dutch oven, or large heavy bottomed pan
2. Add the garlic, chilli, onion and your Teaspoon Club spice packet. Fry until the onion is softened (five minutes or so)
3. Add the carrots and celery and fry for five minutes, coating in the spices until they begin to soften
4. Add the peppers, plum tomatoes, mushrooms, stock cube, red wine, sugar, ketchup (and if using, chocolate) and mix well. You may need to break up the plum tomatoes with a pair of scissors if they struggle to break down. Bring the chilli to a simmer and cover. Leave to cook for at least 40 minutes, though up to two hours is best, topping it up with water from the kettle if all the water evaporates. If you need your chilli to be ready quickly, you can simmer it on a higher heat uncovered, though the flavour will be less rich
5. After it has simmered, remove the lid from the chilli and pour in the kidney beans. Stir well and cook uncovered for a further five minutes so any sitting liquid is evaporated
6. Turn off the heat and leave to stand for 10 minutes before serving hot with soured cream and grated cheese or non-dairy alternatives

Creamy coconut dal

In the kit:

A spice mix ready to make your curry, including cumin seeds, fennel seeds, yellow mustard seeds, garam masala, turmeric, ground coriander, mustard powder, ground cumin, ground ginger, and cayenne pepper.

You will need:

Coconut oil (3 tbsp)

Garlic cloves (2, crushed)

Red chilli (1 deseeded, finely chopped)

Ginger (thumb-size piece, grated)

Red onions (3, thinly sliced into semi circles)

Dried red lentils (380g)

Coconut milk (1 x 400ml tin)

Vegetable stock (720ml)

Spinach (100g, optional)

Lime juice (half a lime)

Cooking Instructions

1. Begin by heating the coconut oil in a large heavy-based pan on a medium heat. Add your first Teaspoon Club spice packet and toast the spices for 1 minute until fragrant. Add the garlic cloves, chilli, ginger, and the onions and fry for 5 minutes until the onions thoroughly softened. Add your second Teaspoon Club spice packet and mix well
2. Remove half of the spiced onions from the pan and set aside, keeping them warm for later. Add the lentils to the pan and mix thoroughly to coat the lentils entirely in the spice mixture
3. Pour in the coconut milk and vegetable stock and stir to combine. Half cover the dahl, and simmer for up to 1 hour 30 minutes (though 1 hour will suffice) stirring regularly until the dahl is creamy and the  lentils cooked. Resist temptation to add additional liquid; the dahl will become creamier as the lentils break down
4. If using, stir through the spinach until it is wilted
5. Season well and stir through the lime juice. Enjoy your dahl hot, sprinkling over the cooked spicy onions you set aside. You can serve with rice or chapatis

Vegetable chilli

In the kit:

A spice mix for the chilli including chilli powder, ground cumin, smoked paprika, oregano, a bay leaf, basil, and cloves

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Chilli (1, chopped finely. Could use jalapeño)

Onion (1, finely chopped)

Carrots (2, peeled and chopped into small pieces)

Celery sticks (1, finely chopped)

Bell peppers (1 red and 1 green, deseeded and chopped into small pieces)

Plum tomatoes (2 x 400g tin)

Button mushrooms (200g, quartered)

Vegetable stock cube (1, crushed)

Red wine (125ml)

Light brown soft sugar (½ tbsp)

Tomato ketchup (1 tbsp)

Dark chocolate (2 squares about 25g, optional)

Kidney beans (1 x 400g tin, drained)

Cooking Instructions

1. Heat the oil on a medium heat in a Dutch oven, or large heavy bottomed pan
2. Add the garlic, chilli, onion and your Teaspoon Club spice packet. Fry until the onion is softened (five minutes or so)
3. Add the carrots and celery and fry for five minutes, coating in the spices until they begin to soften
4. Add the peppers, plum tomatoes, mushrooms, stock cube, red wine, sugar, ketchup (and if using, chocolate) and mix well. You may need to break up the plum tomatoes with a pair of scissors if they struggle to breakdown. Bring the chilli to a simmer and cover. Leave to cook for at least 40 minutes, though up to two hours is best, topping it up with water from the kettle if all the water evaporates. If you need your chilli to be ready quickly, you can simmer it on a higher heat uncovered, though the flavour will be less rich
5. After it has simmered, remove the lid from the chilli and pour in the kidney beans. Stir well and cook uncovered for a further five minutes so any sitting liquid is evaporated
6. Turn off the heat and leave to stand for 10 minutes before serving hot with soured cream and grated cheese or non-dairy alternatives

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

Spicy Arrabbiata sauce

In the kit:

Our spicy Arrabbiata sauce spice mix includes basil, chilli flakes, Italian seasoning, oregano, garlic powder and marjoram.

You will need:

Vegetable oil (1 tbsp)

Onion (1, finely chopped)

Chopped tomatoes (1 x 400g tin)

Sugar (1 tsp, optional)

Cream cheese (1 tbsp, optional)

Fresh basil and parmesan (optional)

Pasta, ideally penne, to serve

Cooking Instructions

1. In a wok or frying pan, fry the vegetable oil and your Teaspoon Club spice packet over a medium heat for 30 seconds
2. Add the onion and fry for 5 minutes, until it is softened
3. Pour in the chopped tomatoes
4. Stir regularly, heating the sauce for 15-20 minutes or until any sitting liquid has evaporated and the sauce has thickened
5. If desired, stir in a teaspoon of sugar to reduce the tartness of your tomato sauce. You could also stir in a tablespoon of cream cheese to make your sauce creamier
6. Stir the sauce through freshly cooked pasta
7. Serve hot, with fresh basil and grated parmesan as desired

Mexican quinoa

In this kit:

A spice mix ready to add to your quinoa, including ground cumin, ground coriander, chilli flakes, paprika, chilli powder, and garlic powder

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Onion (1, finely chopped)

Quinoa (120g)

Vegetable stock (480ml)

Black beans (2 x 400g tin drained)

Chopped tomatoes (2 x 400g tins)

Sweetcorn (1 x 400g tin, drained)

Avocados (2, chopped into small pieces)

Lime (1, juiced)

Coriander (to serve)

Cooking Instructions

1. Pour the vegetable oil into a large frying pan and place on a medium heat. Add the garlic and onion and fry for 2 minutes, stirring as you go
2. Add your first Teaspoon Club spice packet and stir well. Fry for a further minute or so until the spices are fragrant and the onion has started to soften
3. Add the quinoa, vegetable stock, black beans, chopped tomatoes, and sweetcorn to the pan and bring to the boil. Reduce the heat and let the quinoa simmer until cooked. This should take around 15-20 minutes. Remove from the heat and cover the pan to allow the quinoa to steam for five minutes.  Fluff through with a fork and set aside to cool a little
4. Add the lime juice and avocado to the quinoa and stir through. Season with plenty of salt and pepper to taste
5. Serve with fresh coriander

Vegetable Korma

In the kit:

Three spice mixes for your korma, includinggaram masala, ground cumin, mustard powder, garlic powder, ginger, cayenne pepper, ground cloves, ground cinnamon, pepper, turmeric, coriander, cinnamon stick, cardamom pods, and cloves

You will need:

Cauliflower (1 medium, chopped into small florets, discarding the stalks and leaves)

Aubergine (1, chopped into 1 cm cubes)

Vegetable Oil (5 tbsp)

Onions (2, chopped into chunks)

Garlic cloves (2, peeled)

Tomato puree (1 tbsp)

Ginger (thumb-size piece, grated)

Ground almonds (50g)

Yoghurt (150ml)

Sugar (1 tsp)

Single cream (150ml)

Mushrooms (100g, chopped into slices)

Flaked almonds (handful)

Green sultanas (handful, optional)

Rice (to serve)

A handheld blender

Cooking Instructions

1. Place the cauliflower and aubergine in a large bowl and drizzle over 1 tablespoon of the oil. Sprinkle over your first Teaspoon Club spice packet and massage into the vegetables. Set aside to marinate for at least 2 hours, but ideally overnight
2. Fry the marinated vegetables in a tablespoon of the oil so they are crispy on the outside. Remove from the pan and set aside
3. To begin the sauce, take the onions and garlic and blend in a blender with a splash of water. If the onion and garlic is struggling to blend, add more water gradually until a paste consistency is achieved
4. Heat the remaining oil in a deep pan on a medium heat and add your second Teaspoon Club spice packet. Heat for 2 mins until the spices are fragrant and lightly toasted. Add the onion and garlic paste and mix well with the spices. Fry for 2-3 minutes until the paste has turned a little darker
5. Add the tomato puree, ginger, ground almonds, yoghurt, sugar, single cream, and final Teaspoon Club spice packet and stir well to make your curry sauce. Add the mushrooms and the marinated cauliflower and aubergine. Stir well and leave to simmer for 20 minutes on a medium low heat until the cauliflower is thoroughly cooked through. If the consistency begins to thicken up too much, add some boiling water from the kettle to loosen it a little. Simmer until the curry has lost the bitter cauliflower taste and developed a rich flavour
6. Before serving, take the flaked almonds and grill for 2 minutes before turning them and grilling for another 2 minutes so they are golden brown
7. When the vegetables are sufficiently cooked and you're happy with your curry's consistency, stir through the sultanas (if using), and serve hot with rice, scattering the almonds over the curry