Curry Roasted Pumpkin Seeds (vegan, paleo)
If you need to know anything about my cooking, it’s that I like to curry everything. I especially love to curry things that you wouldn’t expect to see curried. It’s my chance to be creative and make something “new”. Since I’ve never had curried pumpkin seeds, I thought this would be an awesome thing to experiment with.
I’ve been so busy lately that Halloween snuck up on me. Every year, I get really excited about Halloween, I plan my costume way ahead of time, and I make sure to have a pumpkin carving date with my friend Sylvie. On Sunday last week, I realised that it was the week before Halloween and that I hadn’t planned anything Halloween-y. So, my friend came over on the Tuesday for pumpkin carving. She turned hers into an alien.
The store didn’t have any smaller pumpkins, and I wasn’t going to dig a knife through pumpkin flesh two inches thick, so I decided to etch my design. Little problem… I don’t have the tools for it. In the end, I used a flat screwdriver. I had to figure out a way to get creative, right? This is how it turned out:
I was really tired by the end of decorating my pumpkin. This doesn’t look very difficult to do, but without the right tools, it’s exhausting. Anyway, I got two pumpkins’ worth of seeds, so I roasted them and coated them with curry spice.
Curry Roasted Pumpkin Seeds (vegan, paleo)
Ingredients
2 larger pumpkins’ worth of seeds*
1 tsp ground ginger
1/2 tsp each: garlic salt, cumin powder, turmeric
1/4 tsp each: onion powder, ground coriander
*If you use one pumpkin, the flavour will be stronger but just as good – or you can cut the recipe by half.
Directions
Preheat oven to 325F.
Rinse the seeds really well. There should be no pumpkin strands left on the seeds. Drain them and dry them off a bit. They don’t need to be completely dry. The oven will take care of that for you. Blend the spices in a little bowl and then add to the pumpkin seeds. I did this directly on the baking sheet and mixed it all with my hands.
Then, lay the seeds out on a baking sheet in a single layer. Bake for about 20 minutes, give or take a couple of minutes. Watch them near the end to make sure they don’t burn. Remove them when they’re done to your liking.
