Mussaman Spiced Pumpkin Seeds

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October 23, 2011

In preparation for Halloween, my daughter and I carved two of our big garden pumpkins into fearsome Jack-o-Lanterns.  We saved the pumpkin seeds to dry roast into tasty treats.  Usually I just salt them, but after cooking a spicy curry on Friday night with a friend, I thought that a Thai version might be an interesting twist.  We made Mussaman curry, which is a very hot, yellow-style curry that blends traditional Indian spices, coconut milk and hot red chilies.  With this curry as my inspirations, I made fresh dry roasted Mussaman Spiced Pumpkin Seeds, right out of the pumpkin.  And even though they are quite spicy, my daughter can not get enough of them.

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