Curry-Spiced Samosas with Plum and Tomato Marmalade

Ingredients

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

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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