Curry Roasted Pumpkin Seeds

7 25 124
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 6
Curry Roasted Pumpkin Seeds
Health Highlights
A delicious snack on its own or used as a topping in salads, savoury oats or soups.


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


  1. Preheat oven to 325F (164C).
  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 ginger, garlic, turmeric, onion powder, and coriander in a small bowl, and then add to the pumpkin seeds.
  3. 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.


Nutrition Highlights

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

Nutrition Facts

Per Portion

Calories 124
Calories from fat 90
Calories from saturated fat 17.3
Total Fat 10.0 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 4.6 g
Cholesterol 0
Sodium 4.6 mg
Potassium 215 mg
Total Carbohydrate 4.7 g
Dietary Fiber 3.2 g
Sugars 0.0 g
Protein 5.5 g

Dietary servings

Per Portion

Meat Alternative 0.7

Energy sources