Sweet & Salty Curried Seeds
These sweet and spicy seeds are instant injection of texture and flavour, into so many curries, soups and salads. They add awesome texture to a baked sweet potato… split open with a dollop of coconut yogurt or sour cream and some freshly chopped herbs… and they are equally delicious to nibble on on their own.
This recipe yields a substantial batch, but it lasts forever and much like the dukkah you’ll race through it..! It will fast become your favourite flavour hack.
100g pumpkin seeds
100g sunflower seeds
50g flax seeds
50g sesame seeds
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon chilli flakes
1 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon flake sea salt
Preheat the oven to 160 and line a baking tray with greaseproof paper.
Toast the sunflower seeds and the pumpkin seeds for 6 mins, just until they start to ‘pop’.
Meanwhile, heat the coconut oil, honey & spices in a small frying pan, stir well and allow this to come to a simmer for just a moment.
In a mixing bowl combine the warm toasted seeds with the sesame and flaxseeds.
Tip over the sweet curry glaze; use a rubber spatula here to scrap every last drop of flavour from your frying pan!
Mix the seeds and glaze really well to coat evenly.
Sprinkle over the sea salt and mix well.
Tip the glazed seeds back on to the lined baking tray and spread them out evenly.
Turn the oven down to 140 degrees.
Return the seeds to the oven and gently toast these for 14-20 mins to dry out.
Check in half way through to make sure the seeds at the edges aren’t browning, shuffle around if needs be.
Allow the seeds to cool completely before storing in a Tupperware or kilner jar.
The seeds will last for 1 month at room temperature.