Roasted squash kernels with curry

Name: Roasted squash kernels with curry
Yield: 1 portion(s)
Ingredients: Squash seeds; 0.75 dl Peanut or safflower oil; 1 tsp Tamari; 2 tsp Curry; 2 drops Tabasco

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Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Roasted squash kernels with curry

		Squash seeds
0.75	dl	Peanut or safflower oil
1	tsp	Tamari
2	tsp	Curry
2	drops	Tabasco

Instructions for Roasted squash kernels with curry

To prepare the Roasted squash kernels with curry recipe, please follow these instructions:

Warm up a little oil with the spices and stir the kernels with a moment. Line a baking sheet with tinfoil, spread the seeds out on top and grate them at 180 degrees C, until crisp.

Tips:
Squash seeds shucked from so-called Gymnosperms squash can be purchased in some health food stores.

Roasted squash kernels with curry

Ingredients for Roasted squash kernels with curry

Instructions for Roasted squash kernels with curry

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