Curry

PUMPKIN

Seeds

CURRY PUMPKIN SEEDS

Roasting pumpkin seeds is super easy. The only annoying part of this recipe is cleaning and separating the pumpkin seeds from the guts. However, if you have little ones around they will love to help you scoop out the pumpkins and clean the seeds.

HOW TO CLEAN AND PREP PUMPKIN SEEDS

Cut the top off your pumpkin and use a strong large metal spoon to scoop the seeds and pumpkin innards out. Pick out the seeds that you can and put the rest of the pumpkin guts into a bowl of cold water. Swish it around and the seeds will float to the top.

HOW TO CLEAN AND PREP PUMPKIN SEEDS

Scoop the loose seeds off the top of the water with your fingers and put them in a colander. Rinse the seeds well under cool running water. The seeds will stay a little “slimy” feeling – this doesn't mean they aren't clean! Spread the cleaned pumpkin seeds out on a sheet of parchment paper to dry.

INGREDIENTS FOR CURRY PUMPKIN SEEDS

- 2 cups Pumpkin seeds - 2 tablespoon Coconut oil - 1 teaspoon Curry powder - 0.5 teaspoon Salt - 0.5 teaspoon Pepper

INSTRUCTIONS FOR CURRY PUMPKIN SEEDS

Clean off the pumpkin seeds as best you can. Try to get all the pumpkin guts off of them. Pat down with paper towel or a cloth to get rid of the excess moisture.

INSTRUCTIONS FOR CURRY PUMPKIN SEEDS

In a bowl melt a few teaspoons of coconut oil. Coconut oil is a solid at room temperature but it will melt quickly after a few seconds in the microwave.

INSTRUCTIONS FOR CURRY PUMPKIN SEEDS

Stir the pumpkin seeds into the coconut oil. Add about a teaspoon of curry powder and a good sprinkling of salt and pepper.

INSTRUCTIONS FOR CURRY PUMPKIN SEEDS

Lay flat out on a baking sheet and cook at 275 degrees for about 20 minutes. Keep an eye on them to make sure they do not burn. Let them cool and garnish with more spices if you like.

Curry

PUMPKIN

Seeds