Curry-Spiced Samosas with Plum and Tomato Marmalade
INGREDIENTS
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2 tablespoons pine nuts
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2 cups coarsely chopped plum (about 3)
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2 tablespoons chopped shallots
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1 1/2 teaspoons olive oil
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1 1/2 teaspoons butter
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2 medium tomatoes, quartered (about 1 pound)
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1 garlic clove, chopped
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1 tablespoon sugar
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1/2 teaspoon harissa
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1 thyme sprig
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1 (2-inch) piece vanilla bean
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1/2 teaspoon chopped fresh basil
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1/4 teaspoon salt
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Cooking spray
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1/2 cup thinly sliced yellow onion
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1 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
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1/2 cup chopped carrot
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2 1/2 teaspoons red curry paste
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1 garlic clove, minced
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1 cup water
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1/3 cup light coconut milk
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2 teaspoons fresh lime juice
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1/4 teaspoon salt
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1 teaspoon ground turmeric
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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6.75 ounces all-purpose flour (about 1 1/2 cups)
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/4 cup hot water
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6 tablespoons fresh lemon juice
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7 teaspoons peanut oil, divided
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