You can actually buy curry-flavored pumpkin seeds, but these are better tasting and better for you.
Yield: 4 servings, each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 18 grams of protein.
INGREDIENTS
- 4 tablespoons butter
- 2 1/2 tablespoons curry powder
- 2 cloves garlic, crushed
- 2 cups raw, shelled pumpkin seeds
- Salt
INSTRUCTIONS
- Preheat the oven to 300°F.
- Melt the butter in a small skillet over medium heat. Add the curry and garlic, and stir for 2 to 3 minutes.
- In a mixing bowl, add the seasoned butter to the pumpkin seeds, and stir until well coated.
- Spread the pumpkin seeds in a shallow roasting pan and roast for 30 minutes. Sprinkle lightly with salt.
NOTE
- In addition to all the minerals found in the pumpkin seeds, you get the turmeric in the curry powder, which is believed to help prevent cancer.
