Ingredients
-
-
2
-
2
-
2
-
1 1/2
-
1 1/2
-
2
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1/4
-
Directions
Curry-Spiced Samosas With Plum and Tomato Marmalade, This recipe is from Cooking Light myrecipes com/recipes/recipefinder dyn?action=displayRecipe&recipe_id=1860099, This recipe is from Cooking Light myrecipes com/recipes/recipefinder dyn?action=displayRecipe&recipe_id=1860099
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
to Prepare Filling, Heat a Large Nonstick Skillet Over Medium-High Heat. Coat Pan With Cooking Spray. Add Onion and Potatoes to Pan; Saut 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
Done
|
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
Done
|
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
Done
|
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
Done
|
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 Towellined Plate. Repeat Procedure With Remaining 2 Teaspoons Peanut Oil and Remaining 6 Samosas. Serve With Plum and Tomato Marmalade. |
