Curry Spice Roasted Pumpkin Seeds Recipe

Curry Spice Roasted Pumpkin Seeds

This is certainly a very creative and tasty way to use up those seeds from your carved pumpkin. Loaded with zinc, they add a nice energy boost to this delicious snack!

Total Time25 Minutes 10 Seconds
Yield
8 servings
DifficultySimple

Dietary Interests

Vegan, Vegetarian, Gluten-Free, Keto Friendly, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

Spice Blend:
1 teaspoon kosher salt, optional
1 teaspoon cumin seeds
¼ teaspoon red pepper flakes
2 teaspoons curry powder
1 fresh lemon peel
Mixture:
2 cups 200 g pumpkin seeds
1 Tablespoon apple cider vinegar

Spice Blend:
1 teaspoon kosher salt, optional
1 teaspoon cumin seeds
¼ teaspoon red pepper flakes
2 teaspoons curry powder
1 fresh lemon peel
Mixture:
2 cups 200 g pumpkin seeds
1 Tablespoon apple cider vinegar

1. Preheat oven to 350°F (175°C)
2. Place the salt, cumin, pepper flakes, curry powder and lemon peel into the Vitamix container in the order listed and secure the blade base.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
4. Pour spice blend and vinegar over the pumpkin seeds and mix thoroughly. Spread onto a parchment-lined baking sheet and bake in the pre-heated oven for 15 minutes or until lightly golden brown.

1. Preheat oven to 350°F (175°C)
2. Place the salt, cumin, pepper flakes, curry powder and lemon peel into the Vitamix container in the order listed and secure the blade base.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
4. Pour spice blend and vinegar over the pumpkin seeds and mix thoroughly. Spread onto a parchment-lined baking sheet and bake in the pre-heated oven for 15 minutes or until lightly golden brown.