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 57 kcal
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.
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. Serving: 2 tablespoons | Calories: 57 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 2 g | Sodium: 160 mg | Potassium: 71 mg | Fiber: 1 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 1 mg