Ingredients

Marmalade:
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
Filling:
Cooking spray
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
Dough:
1 teaspoon Ground turmeric
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
6 3/4 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

Description

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