Roasted Pumpkin Seeds With Curry And Mint Recipe

• 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

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 200u0b0F (90u0b0C) oven, stirring occasionally, or use a hair dryer.
2. Adjust oven rack to center position and preheat oven to 325u0b0F (160u0b0C). 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.

pumpkin seeds, vegetable, curry powder, kosher salt, mint from

Taken from www.seriouseats.com/recipes/2018/10/roasted-pumpkin-seeds-curry-mint.html (may not work)