Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.
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
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
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
How to Make It
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.
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.
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.
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.
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.
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.