Pumpkin seeds with curry seasoning
Votes: 2
Time: 25 min.
To help the curry powder adhere to the pumpkin seeds, coat them with a little coconut oil before adding the spices. A pinch of salt will help balance the warming flavor of the curry powder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups raw pumpkin seeds
- 2 tbsp. l. coconut oil
- 1 tbsp. curry powder
- 1.5 tsp coarse salt
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Recipes with similar ingredients: pumpkin seed, curry
Cooking the dish according to the recipe:
- Preheat oven to 150°C. Line a baking sheet with parchment paper.
In a large bowl, toss the pumpkin seeds with coconut oil until well coated. Sprinkle with curry powder and salt and mix well. Arrange the seeds in a single layer on the prepared baking sheet. - Roast the seeds in the oven, stirring halfway through and rotating the pan, until golden brown, about 20 minutes. Serve warm or at room temperature.
Exit: 2 tbsp.
Categories:
recipe / Appetizers / Beer snacks / Snacks / / Pumpkin dishes / Pumpkin appetizers
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