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 19, 2020
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

Active 10 mins
Total 90 mins
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons (30ml) 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 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.

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