Curry-Spiced Samosas with Plum and Tomato Marmalade

A sautéed version of the typical Indian snack can be best served with the marmalade to temper the curry paste's heat!

Ingredients

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

Instruction

1. To prepare marmalade, place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often. Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
3. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
5. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
6. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with Plum and Tomato Marmalade.