Curried Pumpkin Seeds Recipes

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CURRIED PUMPKIN SEEDS



Curried Pumpkin Seeds image

Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.

Provided by fluffernutter

Categories     Lunch/Snacks

Time 1h10m

Yield 2 1/3 cups

Number Of Ingredients 8

1 2/3 cups water
1/3 cup curry powder
1 lime, juice of
1 teaspoon salt
1 garlic clove, minced
2 1/3 cups hulled pumpkin seeds
margarine, for dotting
salt

Steps:

  • Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil.
  • Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.

Nutrition Facts : Calories 800.1, Fat 65.3, SaturatedFat 12.3, Sodium 1033, Carbohydrate 34.9, Fiber 10.3, Sugar 2.1, Protein 35.9

CURRIED PUMPKIN SEEDS



Curried Pumpkin Seeds image

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Nonstick vegetable oil spray
1 large egg white
1 tablespoon fresh lime juice
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon curry powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Steps:

  • Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.

CURRIED PUMPKIN WITH CARAMELIZED ONIONS



Curried Pumpkin with Caramelized Onions image

Provided by Anne Burrell

Categories     side-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 large onions, julienned
Kosher salt
5 cups (1/2-inch) diced sugar pumpkin
2 tablespoons garam masala
Pinch crushed red pepper flakes
1 1/2 cups chicken or vegetable stock
1 bunch finely chopped chives
1/2 cup toasted green pumpkin seeds

Steps:

  • Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.
  • When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes.
  • Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds.

Nutrition Facts : Calories 237 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 269 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 11 grams

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Thanksgiving     Curry     Squash     Pumpkin     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 16

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

Steps:

  • Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
  • Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

SWEET CURRY PUMPKIN SEEDS



Sweet Curry Pumpkin Seeds image

I added the curry as an experiment and was very pleased with the addition to these sweet and crunchy seeds.

Provided by ziblizard

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 45m

Yield 10

Number Of Ingredients 5

1 ½ cups fresh pumpkin seeds, washed and dried
¼ cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon curry powder
3 tablespoons vegetable oil, or as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
  • Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 10 g, Fat 13.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 5.7 mg, Sugar 5.6 g

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