Curried Pumpkin Seeds
October is well associated with ghosts, witches, haunted houses, and, of course, candy. Even if you tried to avoid it, candy is all over the place during the Halloween season, and if you’re anything like me, you find all sorts of ways to get rid of any left over trick-or-treat sweets after November 1.
If you’d like an alternative to sugary sweets, pumpkin seeds make a great alternative. Pumpkin seeds are high in antioxidants, iron, zinc, and magnesium. Despite pumpkin seeds being high in fat, the majority of it consists of Omega-6 fatty acid, also known as “healthy fats” when eaten in moderation. Another notable dietary benefit found in whole pumpkin seeds is the high amount of fibre.
Making roasted pumpkin seeds at home is messy, but easy.
- 1 cup pumpkin seeds
- 2 teaspoons olive oil
- 1 teaspoon soy sauce
- 1 teaspoon curry powder
- ½ teaspoon cumin
- Kosher salt and cracked black pepper according to taste
- Clear out the inside of the pumpkin (the seeds and the stringy parts) and place them in a bowl.
- In a colander with small holes or in a mesh net strainer, rinse the seeds under cold water.
- Discard the stringy parts, and then place the seeds in a bowl of warm water, give it a slow swirl, and once settled, the seeds should float to the top while the remaining stringy parts sink to the bottom.
- Place paper towels on a baking sheet.
- Allow the seeds to dry, single layer on the baking sheet (around 1 – 3 hours). The seeds must be completely dry before moving onto the next step. If you prefer a faster method, you can pat the seeds dry with a paper towel.
- In a bowl mix olive oil, soy sauce, curry powder, and cumin. Then, add the pumpkin seeds, salt, and pepper and mix again.
Spread the seeds on a baking sheet. Roast at 375 degrees for 10 minutes, turn the seeds, and roast for another 10-15 minutes. You will know the seeds are ready once they are crispy in texture, check regularly to avoid burning.