I have been really impressed with the amount of eating you get in a pumpkin, there is hardly any wastage. The pumpkin seeds may actually be my favourite part.
Curried pumpkin seeds can make a really quick and light snack, perfect instead of a bag of crisps or bag of minstrels while watching Xfactor on a Saturday night!
Curried Pumpkin Seeds
- About 2 cups of pumpkin seeds, washed and with all the stringy pulp removed
- 1 tablespoon of oil, I used Scottish Rapeseed oil, because it’s local
- 3/4 tablespoon of medium curry powder (you can always use milder curry powder if you want them less spicy
Preheat the oven to 180oC or 350oF.
Pour the oil into a baking tray (make sure it’s one with sides) and mix in the curry powder. Add the pumpkin seeds to the pan ensuring they are all mixed in with the curry paste.
Space the curry seeds out on the tray to allow for even baking. Put the tray in the oven and cook for around 35 minutes.