Curry-Spiced Samosas With Plum And Tomato Marmalade

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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

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 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

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