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Roasted Curried Pumpkin Seeds
1 c
seeds, cleaned
1 tbsp
coconut oil, melted
2 tsp
curry powder
1 tsp
0.5 tsp
Roasted Curried Pumpkin Seeds

These pumpkin seeds are an easy way to make a quick salty snack with a bit of heat. Provided you can score a pumpkin, you’ll quickly become addicted!

1 cup

  1. Cut open a pumpkin and use a strong metal spoon to scrape the insides and scoop out the seeds. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the pulp. Spread the clean seeds on a baking sheet or cutting board and pat dry with a paper towel.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease it with cooking spray.
  3. In a bowl, toss the seeds with the melted coconut oil, and coat evenly with curry powder, cumin and salt.
  4. Spread the seeds out over the baking sheet in a single layer and bake on the top rack for about 20 minutes, or until they’re crispy and light golden brown. Stir the seeds every now and then while baking, so that they roast evenly.

Recipe by Kate Kosaya

Kate Kosaya

Kate Kosaya is a New York City-based food photographer, stylist, and content creator. She spends her free time cooking, collecting props, and blogging about life and food at LublYou.com.