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    You are in: Home / Recipes / Curry-Spiced Samosas With Plum and Tomato Marmalade Recipe
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    Curry-Spiced Samosas With Plum and Tomato Marmalade

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Queen Dana's Note:

    This recipe is from Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860099

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    Ingredients:

    Yield:

    samosas

    Units: US | Metric

    Marmalade

    Filling

    Dough

    Directions:

    1. 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. 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. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Curry-Spiced Samosas With Plum and Tomato Marmalade

    Serving Size: 1 (1877 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 163.5
     
    Calories from Fat 44
    27%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.2 mg
    0%
    Sodium 230.6 mg
    9%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.4 g
    21%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    thyme

    vanilla beans

    red curry paste

    light coconut milk

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