Pumpkin Seeds - Curried Recipe

Pumpkin Seeds - Curried


This is a quick, easy way to enjoy the sweet-spicy warmth of fragrant curry. Try them tossed in a salad or sprinkled over soup.


  • 1 cup fresh pumpkin seeds, rinsed and dried (See Cook's Tip)
  • 2 teaspoons melted coconut oil
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt


  1. Preheat oven to 350°F.
  2. In a small bowl, toss pumpkin seeds with coconut oil.
  3. Sprinkle with curry powder and salt. Toss to evenly distribute seasoning.
  4. Spread seeds in a single layer on a parchment-lined baking sheet.
  5. Roast 10 to 15 minutes, until toasted to your liking.
  6. Cook's Tip:
  7. Remove as much moisture as possible from the seeds. Spread them on a clean, lint-free towel or a double layer of paper towels and pat dry. Or, place them in a double layer of paper grocery bags with a few paper towels, fold the top closed, and shake to dry.


Amount Per Serving (based on 1 servings)
Calories: 90
Total Fat: 5 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 480 mg
Carbohydrates: 9 g
Fiber: 3 g
Total Sugar: 0 g
Added Sugars: 0 g
Protein: 3 g
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