CURRIED PUMPKIN SEEDS
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
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
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
EASY INDIAN-STYLE PUMPKIN CURRY
This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.
Provided by Asha N Basu
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
- Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
- Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
- Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g
SWEET CURRY PUMPKIN SEEDS
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
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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