Roasted Pumpkin Seeds With Curry and Mint Recipe

Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 25, 2025
Pumpkin Seeds With Curry and Mint

Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, tossing with 2 teaspoons of curry powder before roasting. When cool, toss with 1/4 cup chopped fresh mint and 2 teaspoons fresh-squeezed lime juice.

. Photograph: Vicky Wasik

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

This easy twist on salty roasted pumpkin seeds adds just a minute or two to your prep. We add curry powder, salt, and pepper to the seeds before roasting and then finish them off with some chopped mint and lime juice for extra brightness.

Recipe Details

Roasted Pumpkin Seeds With Curry and Mint Recipe

Prep 5 mins
Cook 25 mins
Active 10 mins
Drying and Cooling Time 70 mins
Total 100 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds

  • 2 tablespoons (30 ml) vegetable, canola, or olive oil

  • 2 teaspoons curry powder

  • Kosher salt and freshly ground black pepper

  • 1/4 cup chopped mint from 1 bunch mint

  • 2 teaspoons freshly squeezed lime juice from 1 whole lime

Directions

  1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with curry powder, salt, and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  3. When seeds have cooled, toss with mint and lime juice and serve.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

Nutrition Facts (per serving)
1027Calories
53gFat
121gCarbs
24gProtein
×
Nutrition Facts
Amount per serving
Calories1027
% Daily Value*
Total Fat 53g68%
Saturated Fat 9g43%
Cholesterol 0mg0%
Sodium 340mg15%
Total Carbohydrate 121g44%
Dietary Fiber 26g92%
Total Sugars 32g
Protein 24g
Vitamin C 3mg17%
Calcium 97mg7%
Iron 5mg30%
Potassium 1243mg26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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