Curry-Spiced Samosas with Plum and Tomato Marmalade

Ingredients

• 0.3 teaspoon baking soda 
• 1.5 teaspoons butter 
• 0.5 cup carrots chopped
• 1.5 cups flour all-purpose
• 0.5 teaspoon basil fresh chopped
• 1  garlic clove chopped
• 1  garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 teaspoon ground turmeric 
• 0.5 teaspoon harissa 
• 6 tablespoons juice of lemon fresh
• 0.3 cup coconut milk light
• 2 teaspoons juice of lime fresh
• 1.5 teaspoons olive oil 
• 7 teaspoons vegetable oil; peanut oil preferred divided
• 2 tablespoons pinenuts 
• 2 cups plum coarsely chopped ( 3)
• 2.5 teaspoons curry paste red
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 tablespoons shallots chopped
• 1 tablespoon sugar 
• 1  thyme sprig 
• 1 pound tomatoes quartered
• 2 inch vanilla pod 
• 0.3 cup water hot
• 1 cup water 
• 0.5 cup onion yellow thinly sliced
• 1 pound yukon gold potatoes peeled cut into 1/4-inch cubes ( 3 cups)

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• knife
• measuring cup

Directions

1. To prepare marmalade, place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often.
2. 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.
3. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
4. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add onion and potatoes to pan; saut 5 minutes or until onion is tender. Reduce heat to low.
6. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally.
7. 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.
8. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
9. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly.
10. Transfer to a plate; cool.
11. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
12. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine.
13. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl.
14. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball.
15. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
16. 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.
17. 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.
18. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat.
19. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown.
20. Transfer to a paper towellined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas.
21. Serve with Plum and Tomato Marmalade.