Best Curried Pumpkin Seeds Recipes
CURRIED PUMPKIN SEEDS
Provided by Food Network
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
CURRIED PUMPKIN SEEDS
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.
CURRIED PUMPKIN SEEDS
Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.
Provided by fluffernutter
Categories Lunch/Snacks
Time 1h10m
Yield 2 1/3 cups
Number Of Ingredients 8
Steps:
- Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil.
- Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.
Nutrition Facts : Calories 800.1, Fat 65.3, SaturatedFat 12.3, Sodium 1033, Carbohydrate 34.9, Fiber 10.3, Sugar 2.1, Protein 35.9
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