Curry Roasted Pumpkin Seed Recipe

bowls of roasted pumpkin seeds with one spilled

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!

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 57kcal

Author Danielle Wolter

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