• 2servings

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Nutrition Info . . .

VitaminsA, C, D
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup curry powder

  3. 1 1/4 cups water

  4. 1 clove garlic -- crushed

  5. 1 1/2 tsp. salt

  6. Juice 1/2 lemon

  7. 2 cups salted pepitas (Mexican pumpkin seeds)

  8. Butter

Instructions Jump to Ingredients ↑

  1. Mix together in saucepan the curry, 1/4 cup warm water, garlic, 1 teaspoonsalt and lemon juice. When well blended, add 1 cup water; then heat,stirring constantly, until mixture simmers. Add the pepitas and simmer for5 minutes. Drain (save curry mixture for currying more pepitas), spreadpepitas out on a baking sheet, dot with butter, sprinkle with 1/2 teaspoonsalt and toast in very Iow oven, 275 degrees, for about 1 hour, until they are crisp.

  2. (To curry more pepitas, mix 2 teaspoons curry into the remaining mixture,add water to make 1 1/2 cups of the mixture and repeat as before.)

  3. Toasted Pumpkin SeedsWash 1 cup seeds and dry. Melt 1 tablespoon butter in a jelly roll pan; addseeds and coat by shaking pan. Place in 425 degrees oven and toast 20minutes until light and brown, stirring occasionally. Salt; cool and storein covered jar.

  4. Pumpkin Seed ChewsCook 1 cup shelled pumpkin seeds in 2 quarts water for 15 minutes with 1/2cup salt substitute. Drain, but do not rinse. Dry slowly in warm oven.


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