These Thai curry pumpkin seeds are delicious! You've got to try this nice little twist when you make your roasted pumpkin seeds this fall.
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings1
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
½cupfresh pumpkin seeds
1tablespooncoconut oil
1teaspoonred curry pasteI use Mae Ploy
¼teaspoonsalt
1teaspoonbrown sugar sweetenerI usedJust Like Brown Sugar***
Instructions
Preheat oven to 350 degrees F.
Melt your coconut oil in the microwave. it should take about 30 seconds or so.
Add the curry paste and sweetener and mix well.
Place pumpkin seeds on a sprayed cookie sheet and the pour the oil mixture over top.
Try to incorporate the oil with the seeds as best you can using a spoon.
Sprinkle salt over seeds.
Roast for 30 minutes or until the seeds are crispy brown.
*** If you don't care about net carbs, you can use brown sugar or coconut sugar. If you care about the net carbs but don't have brown sugar sweetener, you can use Swerve sweetener or Splenda.