Turmeric Curry Roasted Pumpkin Seeds

• 85
  1 1/2 cups organic raw pumpkin seeds

  Organic Pumpkin Seeds85$21.29Buy from Anthonys Goods
• 96
  1 tbsp virgin coconut oil, melted

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 70
  1 tsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 84
  1/4 tsp ground ginger

  Organic Ground Ginger Root84$15.09Buy from Anthonys Goods
• 1/2 tsp fine salt

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1. 1

   Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a medium bowl, whisk together the melted virgin coconut oil, curry powder, ground turmeric, ground ginger, and salt until smooth and evenly blended.

3. 3

   Add the organic raw pumpkin seeds to the bowl and stir gently with a spatula until every seed is thoroughly coated in the golden spice mixture.

4. 4

   Spread the pumpkin seeds across the prepared baking sheet in a flat, single layer so they roast evenly without steaming.

5. 5

   Bake at 325°F for 13 to 15 minutes, stirring once halfway through, until the seeds are lightly puffed, fragrant, and lightly toasted.

6. 6

   Remove the baking sheet from the oven and let the seeds cool undisturbed for 5 minutes, allowing them to turn fully crisp.