Curry-Spiced Samosas with Plum and Tomato Marmalade

Curry-Spiced Samosas with Plum and Tomato Marmalade
Photo by Becky Luigart-Stayner

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 6 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • Dough:
  • 2 tablespoons chopped shallots
  • 1 (2-inch) piece vanilla bean
  • ½ teaspoon chopped fresh basil
  • + 28 more ingredients
    • 1 ½ teaspoons olive oil
    • 1 ½ teaspoons butter
    • ½ teaspoon ground ginger
    • ¼ teaspoon baking soda
    • Filling:
    • ½ teaspoon harissa
    • 1 teaspoon ground turmeric
    • ½ teaspoon salt
    • Cooking spray
    • 2 teaspoons fresh lime juice
    • 7 teaspoons peanut oil, divided
    • ¼ teaspoon salt
    • ½ cup chopped carrot
    • 2 tablespoons pine nuts
    • 1 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
    • ¼ cup hot water
    • 2 cups coarsely chopped plum (about 3)
    • 1 cup water
    • ½ cup thinly sliced yellow onion
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 1 thyme sprig
    • Marmalade:
    • 2 medium tomatoes, quartered (about 1 pound)
    • 2 ½ teaspoons red curry paste
    • 1 garlic clove, chopped
    • 1 tablespoon sugar
    • 1/3 cup light coconut milk

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 bea...

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