Description
This flavorful Curry Pumpkin Seeds recipe offers a crunchy, spiced snack perfect for fall. Roasted with a blend of curry powder, garlic, smoked paprika, and cumin, these seeds are not only delicious but also a healthy option to enjoy anytime.
Ingredients
Scale
Ingredients
- 2 cups raw pumpkin seeds, cleaned and dried
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and aid in even cooking.
- Dry Seeds: Thoroughly pat the pumpkin seeds dry using paper towels to ensure they roast crispy without steaming in the oven.
- Toss with Spices: In a medium bowl, combine the pumpkin seeds with olive oil, curry powder, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss well to coat all seeds evenly with the seasoning mixture.
- Arrange on Baking Sheet: Spread the seasoned pumpkin seeds out in a single layer on the prepared baking sheet. This helps them roast evenly without overcrowding.
- Bake Seeds: Roast in the preheated oven for 30 to 35 minutes. Stir the seeds halfway through the baking time to promote even browning and prevent burning.
- Cool and Serve: Once golden and crisp, remove the seeds from the oven and allow them to cool completely on the baking sheet before serving or storing.
Notes
- Ensure pumpkin seeds are fully dry before roasting to get a crunchy texture.
- Adjust the amount of curry powder according to your spice preference for milder or more intense flavor.
- Store roasted pumpkin seeds in an airtight container to maintain freshness for up to one week.
