Which vegetable seeds should I use to make a curry?

Toasted pumpkin and wheat seeds are both widely used in Indian cooking.

The wheat seed is an essential ingredient in many Indian dishes, such as chapatis and masala.

The flax seeds, on the other hand, are often used for cooking, especially in vegetarian dishes.

The seeds are also used in the preparation of curry powders, and they also lend a delicate, buttery taste.

Toasting the seeds makes them a rich source of protein, which is essential for a healthy digestive system.

Toasty pumpkin seeds can be used in curry powdings, too.

You can use the seeds for adding flavour to other ingredients such as curry paste, curry paste curry, coconut milk and yoghurt.

To toast the pumpkin seeds gives them a light and fluffy texture, and gives the seeds a delicious crunch.

If you are cooking for a family, you can use them for serving to a guest or to take home.

The seed can be served on its own, as a garnish or used as a topping.

For a complete list of curry spices, you will find here.

3.5 from 3 reviews Spiced pumpkin seeds with coconut milk, coconut butter and lemon-lime oil Recipe by: Arun Sharma , nutritionist, food blogger and wellness guru from India.

This recipe is adapted from the recipe provided by the Indian Food & Culture Foundation.

It’s a very versatile recipe, and can be adapted for any curry.

You will need: 2 tablespoons oil (or more) for frying, and a pinch of salt or sea salt for the coconut milk or lemon juice.

1 teaspoon ground cinnamon, ground ginger, ground turmeric, ground coriander and ground cardamom.

For the coconut cream: 1 tablespoon water.

For coconut milk: 1 cup water.

(You can substitute the water in the recipe with vegetable or water milk.)

2 cups coconut milk.

(If you’re not able to find coconut milk in your local supermarket, you might want to substitute with almond milk, or tapioca, in the following recipes.)

For the lemon-cilantro oil: 1 teaspoon lemon juice, 1 tablespoon lemon-sugar, 1 teaspoon water and a tablespoon salt.

Heat the oil in a pan and sauté the spices for a minute or so.

Add the cinnamon and ginger and cook for a few minutes, until the ginger and cinnamon have softened and the mixture is fragrant.

Add water and the lemon juice and simmer gently for about 20 minutes, or until the oil is almost completely evaporated.

Stir in the cardamoms and salt and bring to a boil.

Remove from the heat and add the coconut oil, lemon juice mixture and the cardams.

Simmer for a further 10 minutes or until it thickens.

Add coconut cream and mix well.

Serve hot.

For more curry recipes, see our list of the best Indian cooking recipes.


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