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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
- 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.
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
mimi rippee
Mmmmm. This is truly a brilliant idea! Of course, I could eat curried shoe soles, probably. But i've never thought to add curry powder to pumpkin seeds. I have to nuts... Can't wait to make these!
Danielle
Right? Curry on anything is just wonderful!
Lizet Bowen
Perfect! I have 4 pumpkins sitting there. I'll make this ASAP!
Danielle
That's great!
Jas @ All that's Jas
I love curry and these seem like the perfect snack. Have all the ingredients in my pantry, so I'm be making it soon!
Danielle
Hope you love them Jas!
Veena Azmanov
This is such an healthy snack. Full of flavor and yum,
Danielle
Thanks Veena!
Angela
What a fantastic idea! I would never have thought to flavor these seeds. The spices are absolute perfection! Thanks so much for sharing 🙂
Danielle
You're welcome Angela!
Jo Allison
Curry pumpkin seeds? Yes please! These sound amazing! Perfect snack for curry lovers. I will be giving these a go as soon as I get my hands on next lot of seeds!
Danielle
Hope you enjoy them Jo!
Adrianne
Wow, these looks so healthy and delicious! I enjoyed reading this post as it is a little bit different and I got to know a bit more about pumpkin seeds, thanks for sharing!
Danielle
You're welcome Adrianne!
Mahy
I remember craving these so many times during the year dying for the season to come, and here it is! Can't wait to make your recipe now - it looks amazing. And the closeup shots are truly impressive!
Danielle
Thanks Mahy! Hope you enjoy them.
Danielle
I love the spices you’ve thrown in here! Curry and garam masala sound so yummy with these pumpkin seeds.
Danielle
Thanks danielle!!
Danielle
I couldn't stop snacking on these when I was pregnant. I love the sound of adding garlic to them too.
Danielle
I love them with garlic too 🙂
kim
I love snacking on pumpkin seeds and this just reminded me that I need to make some soon! Can't wait to try your version!
Danielle
It's one of those great Fall time snacks.
Claudia Lamascolo
I make these every year yours are very different. I have never had curry or that masala would love to taste these they sound intriguing for sure!
Danielle
It's such a delicious sweet and savory flavor Claudia 🙂
Jacqueline Debono
Wow these curried pumpkin seeds sound sooo good. I also like the other flavours you mention, particularly with Parmesan! Need to try this!
Danielle
Thanks Jacqueline! There's so many options with these!
danielle
Great snack idea!