Curry Roasted Pumpkin Seeds.

I love roasted pumpkin seeds and so does the hubs. We grow carving pumpkins because the hubs likes to carve them, but also because we just really like the seeds. They are blank slate that I can do anything with and then roast into a tasty snack. If you are purchasing pumpkins and want to roast the seeds, take care to purchase organic pumpkins to ensure the safety of your seeds.

This year we made a batch of curry pumpkin seeds. Curry is an amazing source of health benefits. I make my mix here at home. It contains organic turmeric (4 T), organic cumin (8 T), organic coriander (7 T), and organic ginger (2 T) ~ stored in a pint jar. Turmeric contains natural anti-inflammatory properties. It also contains curcumin, a compound thought to protect the liver. Cumin may also contain anti-inflamatory properties as well as immune regulating capabilities. Coriander could potentially protect the nervous system from damage through anti-inflamatory processes. And last, but not least, ginger. Ginger, long known for its healthful benefits to the digestive tract, ginger also contains anti-inflamatory properties. All said, these four spices combined are a powerhouse for protecting the body against many things. Just remember, they do work better alongside fat, hence the nice fatty coconut milk generally used in curries! Here we will sub oil.

One last note about the health benefits of this snack, it is important to remember that the pumpkins seeds themselves are packed with nutrition. Pumpkin seeds are a fantastic source of zinc. Zinc regulates the immune system and assists with our ability to taste food properly. They also serve as a good source for antioxidants and magnesium.

Curry Roasted Pumpkin Seeds. Makes 16 0z of roasted seeds.

Ingredients

2 C fresh organic pumpkin seeds

2 t curry powder (see recipe above)

1 T organic olive oil or coconut oil

1/2 t salt (I used canning salt because it is fine and will stick well)

Process

Preheat oven to 325.

Rinse seeds and dry them with with a clean dish towel. This will remove any remaining pumpkin pulp. Place the seeds in a medium glass mixing bowl and mix in oil and curry, making sure to combine thoroughly.

Place seeds in a single layer on a baking sheet lined with a silpat or parchment paper. Cook for 8 minutes. Stir and sprinkle with a 1/4 t of salt. Cook for 8 minutes and repeat. Cook for 8 minutes and stir. Cook 8 more minutes and remove from oven. If the seeds are not as dry or toasted as you would like, cook them longer, stirring and assessing every 5 minutes. Cool completely before storing in an air tight container.

Enjoy!

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2 Comments

Filed under Condiments and Seasonings, Dairy Free, DIY, Edible Plants, From the Garden, Gluten Free, Grain Free, Indian Inspired, Paleo, Snacks, Vegan, Vegetarian

2 responses to “Curry Roasted Pumpkin Seeds.

  1. Yummy! I made curry roasted butternut squash seeds last year! I love tossing them in salads or adding them on top of soup.

  2. carolinaheartstrings

    Great post! Love the pumpkin seeds.

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