Sweet & salty curried seeds
Here’s another key flavour hack you need in your locker. Much like dukkah, these sweet and spicy seeds are instant injection of texture and flavour when sprinkled on top of so many curries, soups and salads. We’ll link this recipe up to many others as we continue to grow this recipe platform but trust us… they are a winning sprinkle on hundreds of dishes.
Even just a scattered spoonful will take almost any roasted veggie salad to the next level, and they can even jazz up a simple a baked potato… split open with a dollop of coconut yogurt or sour cream and sprinkled with some freshly chopped herbs. 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 (or second favourite) “flavour hack”.
This recipe makes 1 medium Tupperware/Kilner jar.
Ingredients:
100 g pumpkin seeds
100 g sunflower seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 tbsp coconut oil
2 tablespoons honey
1 teaspoon chilli flakes
1 teaspoon flakey sea salt
50 g flax or chia seeds
50 g sesame seeds
Method:
Preheat the oven to 160 and line a baking tray with greaseproof paper.
Toast the pumpkin and sunflower for 6 minutes, just until they start to ‘pop’.
Meanwhile dry-toast the spices; this helps round out that ‘raw spice’ note and unlock the very best of their gorgeous flavours. Simply scatter the curry powder and turmeric in a dry pan and toast on a medium heat for 2 minutes until you can smell their aromas being released.
Almost immediately add the coconut oil, honey, chilli flakes and sea salt to the 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 flax or chia seeds, and 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.
Tip the glazed seeds back on to the lined baking tray and spread them out evenly.
Turn the oven down to 140 degrees and return the glazed seed mix to the oven. Toast gently for 14-20 minutes to dry out the glaze and make sure the seed mix is really crisp and crunchy. Be sure to 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 where they will last for 1 month at room temperature.
