Curry Roasted Pumpkin Seeds

7 25 104
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 6
Curry Roasted Pumpkin Seeds
Health Rating


2 cup Pumpkin seeds (pepitas)
1 tsp Ginger, ground
1/2 tsp Garlic salt
1/2 tsp Cumin
1/2 tsp Turmeric, powder
1/4 tsp Onion powder
1/4 tsp Coriander, ground


1. Preheat oven to 325F.

2. Rinse the seeds really well. There should be no pumpkin strands left on the seeds. Drain them and dry them off a bit. They don’t need to be completely dry. Blend the spices in a little bowl and then add to the pumpkin seeds.

3. Then, lay the seeds out on a baking sheet in a single layer. Bake for about 20 minutes, give or take a couple of minutes. Watch them near the end to make sure they don’t burn. Remove them when they’re done to your liking.


If you use one pumpkin, the flavour will be stronger but just as good – or you can cut the recipe by half.

Pumpkin Seeds

are an excellent source of Omega 3 fatty acids and can help to lower inflammation!

Nutrition Facts

Per Portion

Calories 104
Calories from fat 38
Calories from saturated fat 7.2
Total Fat 4.2 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 4.7 mg
Potassium 215 mg
Total Carbohydrate 12.4 g
Dietary Fiber 2.1 g
Sugars 0.0 g
Protein 4.1 g

Dietary servings

Per Portion

Meat Alternative 0.7

Energy sources

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