Sunday, October 30, 2011

Curry Roasted Pumpkin Seeds

This is part 3 of 4 of the Yummy Pumpkin Seed Marathon. We are starting to get into the weirder stuff now. I have never seen seeds like this before, and considering how strong curry is, these came out really nice. The curry was actually very light but very tasty. The egg adds a nice texture, which is something else I have never seen. I highly recommend these.

1 egg white
 2 teaspoon curry powder
 scant 1/2 teaspoon fine grained sea salt
 1 cup fresh pumpkin seeds
1. Preheat oven to 375.
2. In a medium-sized bowl whisk together the egg white, curry powder and salt.

3. Add the pumpkin seeds and toss well.
4. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet.

5. Bake for about 12 minutes or until seeds are golden.

6. Sprinkle with a bit more curry powder when they come out of the oven. (Taste and season with more salt if needed.)
7. Stuff face!!

Original Recipe 

Might also enjoy:
Cinnamon Sugar
Pumpkin Seeds
Garlic Rosemary
Pumpkin Seeds
Cheesy Roasted
Pumpkin Seeds

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