Curry Roasted Pumpkin Seed Recipe
This Curry Roasted Pumpkin Seed recipe is super easy to make and packed full of the most awesome flavors! Roasted in a mixture of coconut oil, curry powder and garam masala, the flavors are slightly sweet, savory and just absolutely incredible!
Servings: 12 servings
Calories: 57kcal
Ingredients
- 1.5 cups fresh pumpkin seeds (from whole pumpkin)
- 1 tbsp. coconut oil
- 1 tsp. sea salt
- 1 tsp. curry powder
- ½ tsp. garam masala
Instructions
- Preheat oven to 350 degrees.
- Remove the seeds from the pumpkin and rinse thoroughly to remove all the pumpkin. Pat dry.
- Melt the coconut oil and mix in the curry powder, garam masala and salt. Add the pumpkin seeds and mix to coat.
- Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for 20-30 minutes, until browned and crispy.
Notes
- Toss the pumpkin seeds every 10 minutes to ensure they get browned and crisped on all sides;
- For even crispier seeds, let them dry on a baking sheet overnight before roasting;
- Make sure to roast the seeds in a single layer so they brown and crisp evenly;
- The recipe can be doubled or tripled (or more). Just be sure you don't overcrowd the baking sheet to the seeds will not crisp us as desired.
Nutrition
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 160mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg