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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!
This post was originally published in October 2017. It has been updated for photos and content.
I will put curry on everything if you let me. I mean, its sweet, spicy and just jam packed with such yummy flavors.
So when it came time to do my yearly pumpkin seed roast (it’s not really a thing – I just roast seeds from time to time), curry was the obvious option. These roasted pumpkin seeds are so delicious.
They have the perfect amount of curry flavoring without being too overwhelming (use homemade garam masala – trust me). And they’re addictive. So addictive. Like, I seriously have a really hard time not eating them when they’re available.
Plus, after you fish your seeds out, you’ve got a whole pumpkin to mess with! When you’re finished removing the seeds, a few things can happen:
- Make a jack-o-lantern. Ok, I have never done this as an adult, but I understand the appeal if you have kids;
- Make Roasted Pumpkin with this recipe from Steamy Kitchen;
- Cut the pumpkin up and throw it in the slow cooker to make this awesome homemade Pumpkin Puree; or
- Roast the pumpkin to either make roasted pumpkin puree or to use in this amazing Curry Pumpkin Soup.
Step By Step Instructions
So these roasted pumpkin seeds are super simple. First, preheat the oven to 350 degrees.
Remove all the seeds from the pumpkin and wash them thoroughly with water. Pat them dry. Make sure you pick all the stringy pieces of pumpkin out.
Learn more on How to Clean Pumpkin Seeds in this post by My Fearless Kitchen.
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.
Variations
That said, you can change up the flavor of these seeds if you don’t like curry (I mean really, who doesn’t like curry…..). Replace the curry and garam masala with these spices:
- Parmesan toasted pumpkin seeds – add grated parmesan cheese in place of the curry and garam masala. Cut the salt in half as parmesan cheese has a high salt content.
- Cajun toasted pumpkin seeds – replace all the seasoning with Tony Chacheres Creole seasoning.
- Cinnamon glazed pumpkin seeds – replace all the seasonings with a mix of cinnamon and sugar (half and half). Watch these carefully as they are cooking to prevent the sugar from burning.
Expert Tips
- 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.
Frequently Asked Questions
- Are roasted pumpkin seeds good for you? Pumpkin seeds are a great healthy snack. As long as you use a healthy fat to cook them in (like the coconut oil in this recipe), you have a great tasting healthy treat!
- How do I store pumpkin seeds? Roasted pumpkin seeds will keep at room temperature for a couple days in a sealed container. After that, they should be stored in the fridge for up to a month.
- Can pumpkin seeds be frozen? Store the roasted pumpkin seeds in an airtight container in the freezer for up to 1 months for best results.
More Pumpkin Recipes
- No Bake Pumpkin Cheesecake Balls;
- Pumpkin Alfredo;
- Pumpkin Scones with Candied Ginger;
- Pumpkin Pie Bars with Shortbread Crust.
Did you make this roasted pumpkin seed recipe? Rate the recipe and leave me a comment to let me know how they turned out!
Curry Roasted Pumpkin Seed Recipe
Ingredients
- 1.5 cups fresh pumpkin seeds (from whole pumpkin)
- 1 tbsp. coconut oil
- 1 tsp. sea salt
- 1 tsp. curry powder
- 1/2 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.
Expert Tips:
- 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
