Pumpkin Seeds - Curried

Pumpkin Seeds - Curried

MAKES 1 CUP
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.

Ingredients

  • 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

Directions

  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.

Cook Tips

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.

Nutrition

  • Calories: 90
  • Fat: 0.0 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 480.0 mg
  • Carbohydrates: 9.0 g
  • Fiber: 3.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 3.0 g