Whisk together egg white, 2-1/2 teaspoons curry powder, and salt. Add pumpkin seeds and mix well. Strain to remove excess liquid, then place the seeds in a single layer on a baking sheet.
Roast for about 7 minutes, stir, then roast for another 5 minutes or so until the seeds are crisp. Sprinkle with remaining 1/2 teaspoon curry powder as soon as the seeds come out of the oven.
Notes
Curried Squash (or Pumpkin) Seeds are very low in Cholesterol and are a good source of Protein, Magnesium and Zinc.
Nutrition Info Per Serving
Nutrition Facts
Curried Squash Seeds
Serving Size
2 tablespoons
Amount per Serving
Calories
40
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0
g
0
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
81
mg
3
%
Potassium
0
mg
0
%
Carbohydrates
5
g
2
%
Fiber
0
g
0
%
Sugar
0
g
0
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
5
g
* Percent Daily Values are based on a 2000 calorie diet.