Indian Curry with Naan and Samosas

I found these cute triangle shaped Naan breads and was inspired to cook an Indian meal. But, before I describe the meal, I have to get something off my chest. Before we found out we would be moving around the world for the next two years, I was busy building up an arsenal of spices and herbs and seasonings of every color, culture, and combination! I had such an eclectic collection that was so diverse and delicious! To wrap this rant up, no food items make it through customs. I am really happy to have given everything to my friend Rachel, whom I know will use it all! But I desperately don't want to start building the collection again, knowing we are moving in 8 months. So, I have been opting for small amounts of packaged spices or jars of spices that are multipurpose. (Yes, I am bitter. But I am working on it!) For the Indian meal, I opted for a jar of Korma Curry Paste. The recipe was already translated for me on the back and was very simple: cook an onion in oil, add meat, add the Curry paste and water, and serve. What a snap, right!? Instead of the meat, I roasted potatoes, eggplant, and yellow pepper. After getting it all into the pan, I noticed it was very thick. A thick consistency like gritty syrup. It didn't look right at all. In a panic to save my lovely roasted veggies, I poured the sauce out of the pan and started retracing my steps. The directions were so simple, too simple! I realized that when it said, "add Curry Paste," it didn't say how much to add. I assumed that it was the entire jar. WRONG. So I now have an entire jar of watered down Korma Curry Paste in a plastic container in my fridge that will probably make 15 Indian meals, not one! At any rate, when I got the majority of the sauce out, it turned out flavorful and delicious. Because I am not working and have tons of time on my hands, I decided to make Samosas to go along with the Indian meal. This website has a video describing how to make the Samosas. I substituted spinach for the peas and a package of curry spices for the 4 that they suggest. Also, the "cone" that she suggests did not work out for me. I just wrapped them up like a little box.