By Danielle on , Updated 27 Comments
885 Shares
This post may contain affiliate links. Please read my disclosure.
Jump to Recipe
This Curry Roasted Pumpkin Seed recipe is super easy to make and packed full of the most awesome flavors! Roasted in a mixture of coconut oil, curry powder and garam masala, the flavors are slightly sweet, savory and just absolutely incredible!
I will put curry on everything if you let me. I mean, its sweet, spicy and just jam packed with such yummy flavors.
So when it came time to do my yearly pumpkin seed roast (it's not really a thing - I just roast seeds from time to time), curry was the obvious option. These roasted pumpkin seeds are so delicious.
They have the perfect amount of curry flavoring without being too overwhelming (use homemade garam masala - trust me). And they're addictive. So addictive. Like, I seriously have a really hard time not eating them when they're available.
Plus, after you fish your seeds out, you've got a whole pumpkin to mess with! When you're finished removing the seeds, a few things can happen:
- Make a jack-o-lantern. Ok, I have never done this as an adult, but I understand the appeal if you have kids;
- Make Roasted Pumpkin with this recipe from Steamy Kitchen;
- Cut the pumpkin up and throw it in the slow cooker to make this awesome homemade Pumpkin Puree; or
- Roast the pumpkin to either make roasted pumpkin puree or to use in this amazing Curry Pumpkin Soup.
Jump to:
- Step By Step Instructions
- Variations
- Expert Tips
- Frequently Asked Questions
- More Pumpkin Recipes
- Recipe
- 💬 Comments
Step By Step Instructions
So these roasted pumpkin seeds are super simple. First, preheat the oven to 350 degrees.
Remove all the seeds from the pumpkin and wash them thoroughly with water. Pat them dry. Make sure you pick all the stringy pieces of pumpkin out.
Learn more on How to Clean Pumpkin Seeds in this post by My Fearless Kitchen.
Melt the coconut oil and mix in the curry powder, garam masala and salt.
Add the pumpkin seeds and mix to coat.
Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for 20-30 minutes, until browned and crispy.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Variations
That said, you can change up the flavor of these seeds if you don't like curry (I mean really, who doesn't like curry.....). Replace the curry and garam masala with these spices:
- Parmesan toasted pumpkin seeds - add grated parmesan cheese in place of the curry and garam masala. Cut the salt in half as parmesan cheese has a high salt content.
- Cajun toasted pumpkin seeds - replace all the seasoning with Tony Chacheres Creole seasoning.
- Cinnamon glazed pumpkin seeds - replace all the seasonings with a mix of cinnamon and sugar (half and half). Watch these carefully as they are cooking to prevent the sugar from burning.
Expert Tips
- Toss the pumpkin seeds every 10 minutes to ensure they get browned and crisped on all sides;
- For even crispier seeds, let them dry on a baking sheet overnight before roasting;
- Make sure to roast the seeds in a single layer so they brown and crisp evenly;
- The recipe can be doubled or tripled (or more). Just be sure you don't overcrowd the baking sheet to the seeds will not crisp us as desired.
Frequently Asked Questions
- Are roasted pumpkin seeds good for you? Pumpkin seeds are a great healthy snack. As long as you use a healthy fat to cook them in (like the coconut oil in this recipe), you have a great tasting healthy treat!
- How do I store pumpkin seeds? Roasted pumpkin seeds will keep at room temperature for a couple days in a sealed container. After that, they should be stored in the fridge for up to a month.
- Can pumpkin seeds be frozen? Store the roasted pumpkin seeds in an airtight container in the freezer for up to 1 months for best results.
More Pumpkin Recipes
- No Bake Pumpkin Cheesecake Balls;
- Pumpkin Alfredo;
- Pumpkin Scones with Candied Ginger;
- Pumpkin Pie Bars with Shortbread Crust.
Did you make this roasted pumpkin seed recipe? Rate the recipe and leave me a comment to let me know how they turned out!
Recipe
Curry Roasted Pumpkin Seed Recipe
This Curry Roasted Pumpkin Seed recipe is super easy to make and packed full of the most awesome flavors! Roasted in a mixture of coconut oil, curry powder and garam masala, the flavors are slightly sweet, savory and just absolutely incredible!
5 from 16 votes
Print Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 servings
Calories: 57kcal
Ingredients
- 1.5 cups fresh pumpkin seeds (from whole pumpkin)
- 1 tbsp. coconut oil
- 1 tsp. sea salt
- 1 tsp. curry powder
- ½ tsp. garam masala
Instructions
Preheat oven to 350 degrees.
Remove the seeds from the pumpkin and rinse thoroughly to remove all the pumpkin. Pat dry.
Melt the coconut oil and mix in the curry powder, garam masala and salt. Add the pumpkin seeds and mix to coat.
Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for 20-30 minutes, until browned and crispy.
Expert Tips:
- Toss the pumpkin seeds every 10 minutes to ensure they get browned and crisped on all sides;
- For even crispier seeds, let them dry on a baking sheet overnight before roasting;
- Make sure to roast the seeds in a single layer so they brown and crisp evenly;
- The recipe can be doubled or tripled (or more). Just be sure you don't overcrowd the baking sheet to the seeds will not crisp us as desired.
Nutrition
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 160mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @went_here_8_this or tag #wenthere8this!
More Simple Basic Recipes for Beginners
- Easy Whole Roasted Jalapeno Peppers - Charred Jalapenos
- Chicken Feet Bone Broth
- Perfect Sous Vide Egg Yolks in Oil (Confit Egg Yolk)
- Sous Vide Hard Boiled Eggs
Reader Interactions
Comments
mimi rippee
Mmmmm. This is truly a brilliant idea! Of course, I could eat curried shoe soles, probably. But i've never thought to add curry powder to pumpkin seeds. I have to nuts... Can't wait to make these!
Reply
Danielle
Right? Curry on anything is just wonderful!
Reply
Lizet Bowen
Perfect! I have 4 pumpkins sitting there. I'll make this ASAP!Reply
Danielle
That's great!
Reply
Jas @ All that's Jas
I love curry and these seem like the perfect snack. Have all the ingredients in my pantry, so I'm be making it soon!Reply
Danielle
Hope you love them Jas!
Reply
Veena Azmanov
This is such an healthy snack. Full of flavor and yum,Reply
Danielle
Thanks Veena!
Reply
Angela
What a fantastic idea! I would never have thought to flavor these seeds. The spices are absolute perfection! Thanks so much for sharing 🙂Reply
Danielle
You're welcome Angela!
Reply
Jo Allison
Curry pumpkin seeds? Yes please! These sound amazing! Perfect snack for curry lovers. I will be giving these a go as soon as I get my hands on next lot of seeds!Reply
Danielle
Hope you enjoy them Jo!
Reply
Adrianne
Wow, these looks so healthy and delicious! I enjoyed reading this post as it is a little bit different and I got to know a bit more about pumpkin seeds, thanks for sharing!Reply
Danielle
You're welcome Adrianne!
Reply
Mahy
I remember craving these so many times during the year dying for the season to come, and here it is! Can't wait to make your recipe now - it looks amazing. And the closeup shots are truly impressive!Reply
Danielle
Thanks Mahy! Hope you enjoy them.
Reply
Danielle
I love the spices you’ve thrown in here! Curry and garam masala sound so yummy with these pumpkin seeds.Reply
Danielle
Thanks danielle!!
Reply
Danielle
I couldn't stop snacking on these when I was pregnant. I love the sound of adding garlic to them too.Reply
Danielle
I love them with garlic too 🙂
Reply
kim
I love snacking on pumpkin seeds and this just reminded me that I need to make some soon! Can't wait to try your version!Reply
Danielle
It's one of those great Fall time snacks.
Reply
Claudia Lamascolo
I make these every year yours are very different. I have never had curry or that masala would love to taste these they sound intriguing for sure!Reply
Danielle
It's such a delicious sweet and savory flavor Claudia 🙂
Reply
Jacqueline Debono
Wow these curried pumpkin seeds sound sooo good. I also like the other flavours you mention, particularly with Parmesan! Need to try this!Reply
Danielle
Thanks Jacqueline! There's so many options with these!
Reply
danielle
Great snack idea!Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.