Homemade Curry Pumpkin Seeds

Homemade Curry Pumpkin Seeds

Put your carved jack-o’-lantern on your porch, but please pass along its seeds to your plate! Those tiny ovals will obtain an irresistible crunch upon roasting, meaning they have no place in the trashcan.

They’re also scary good for you. Legend has it that jack-o’-lanterns originated as a means to ward off evil spirits. However, we’re starting to think it’s the pumpkin seeds that deserve most of the credit for scaring off death. You see, pumpkin seeds contain a solid 150mg of magnesium per ounce. Research shows that meeting the recommended daily value of magnesium (442mg/day) is highly associated with a reduced risk of death. (That’s a 34% risk reduction for overall mortality, 59% reduction in cardiovascular death & a 37% reduction in cancer death, according to this study. Woah!)

In addition to that magical magnesium, pumpkin seeds are packed with protein, fiber, and heart healthy fat. This all makes them an incredibly satisfying snack — especially when you add a little salt and curry powder to the mix.

We’ve got the recipe below that shows you how to do just that, so get ready to go save your seeds and take them to the table.

Pumpkin seeds

Homemade Curry Toasted Pumpkin Seed

  • -1 1/2 cup whole raw pumpkin seeds, prepared as follows
  • -1 Tbsp. olive oil
  • -3 Tbsp. salt
  • -Scant 1 Tbsp. curry powder
  • -1/4 tsp. cinnamon
  • -1/4 tsp. cayenne pepper, optional

To prep the seeds: use a knife to cut off the top of your pumpkin by slicing a circle around its stem. Take a spoon, and spoon out the seeds into a large colander. Run water over top and remove any flesh. Rinse until clean.

Measure the pumpkin seeds, and then place into a medium saucepan with 3 cups of water. Add 3 Tbsp. of salt to the pan. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

To roast: Preheat oven 375F.  Line large baking sheet with parchment paper.  Spread seeds on baking sheet and toss with oil, curry, cinnamon and cayenne. Place in oven, and bake 5-20 minutes, depending on how large your seeds are, until seeds are golden browned, stirring 2-3 times. Remove from oven, and adjust salt, if needed. Sprinkle with pepper, if needed. Cool and store in airtight container.

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