If you like pumpkin seeds at all, you’ll love this curry version. Admittedly, I just pulled this idea and recipe out of thin air. I needed something to do with the seeds from the pumpkin I was using for soup, and I just couldn’t let these lovely seeds go to waste. And boy am I glad I didn’t!. Here’s the recipe.
(Makes about 2 servings, depending on pumpkin size and number of seeds)
Ingredients
1/2 cup pumpkin seeds (1/2 cup is approximate. Just use all the seeds in a small pumpkin)
1 tsp. olive oil
1/4 dash salt
1 tsp. curry powder
Directions
Step 1 – combine all ingredients in a bowl and mix well.
Step 2 – spread seeds out as evenly as possible over a cookie sheet lined with parchment paper.
Step 3 – Bake at 350 degrees F. for about 10 minutes.
Eat and Enjoy!
Nutritional Content
1 serving – Approximately 1/4 cup
Calories: 94
Total Fat: 5 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 16 mg
Carbohydrates: 9 gm
Dietary fiber: 0 gm
Sugars: 0 gm
Protein: 3 gm
Estimated Glycemic Load: 6
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Munchkin Helpers:
If you have little ones, here’s how they can help (With close supervision, of course).
This is a fun project for little ones. They can help with every aspect of this recipe except for putting the tray in, and taking it out of the oven. They love the result too!
Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).
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