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A sautéed version of the typical Indian snack can be best served with the marmalade to temper the curry paste's heat!MARMALADE:2 tablespoons pine nuts2 cups coarsely chopped plum (about 3)2 tablespoons chopped shallots1 1/2 teaspoons olive oil1 1/2 teaspoons butter2 medium tomatoes, quartered (about 1 pound)1 garlic clove, chopped1 tablespoon sugar1/2 teaspoon harissa1 thyme sprig1 (2-inch) piece vanilla bean1/2 teaspoon chopped fresh basil1/4 teaspoon saltFILLING:Cooking spray1/2 cup thinly sliced yellow onion1 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)1/2 cup chopped carrot2 1/2 teaspoons red curry paste1 garlic clove, minced1 cup water1/3 cup light coconut milk2 teaspoons fresh lime juice1/4 teaspoon saltDOUGH:1 teaspoon ground turmeric1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon6.75 ounces all-purpose flour (about 1 1/2 cups)1/2 teaspoon salt1/4 teaspoon baking soda1/4 cup hot water6 tablespoons fresh lemon juice7 teaspoons peanut oil, divided
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