Ingredients Jump to Instructions ↓

  1. 1/4 cup curry powder

  2. 1 1/4 cups water

  3. 1 clove garlic -- crushed

  4. 1 1/2 tsp. salt Juice

  5. 1/2 lemon

  6. 2 cups salted pepitas (Mexican pumpkin seeds) Butter

Instructions Jump to Ingredients ↑

  1. Preparation : Mix together in saucepan the curry, 1/4 cup warm water, garlic, 1 teaspoon salt and lemon juice. When well blended, add 1 cup water; then heat, stirring constantly, until mixture simmers. Add the pepitas and simmer for 5 minutes. Drain (save curry mixture for currying more pepitas), spread pepitas out on a baking sheet, dot with butter, sprinkle with 1/2 teaspoon salt and toast in very Iow oven, 275 degrees, for about 1 hour, until they are crisp. (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.) Toasted Pumpkin Seeds Wash 1 cup seeds and dry. Melt 1 tablespoon butter in a jelly roll pan; add seeds and coat by shaking pan. Place in 425 degrees oven and toast 20 minutes until light and brown, stirring occasionally. Salt; cool and store in covered jar. Pumpkin Seed Chews Cook 1 cup shelled pumpkin seeds in 2 quarts water for 15 minutes with 1/2 cup salt substitute. Drain, but do not rinse. Dry slowly in warm oven.


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