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Curry Seeds

From THE WILD VEGAN COOKBOOK

One secret of this blockbuster snack food and appetizer consists of infusing flavor into the sunflower seeds by boiling them with curry powder and then roasting them with more curry.

If you don’t want it very hot and spicy, reduce the amounts of curry powder and chili paste.
10 cups boiling water
The juice of 2 lemons (1/4 cup)
8 cups shelled sunflower seeds
6 cloves of garlic, crushed
1 cup curry powder, or to taste
2 tbs. Vege-sal or 1 tbs. salt, or to taste
2 tbs. olive oil
1/4 cup chili paste (available in Chinese grocery stores) or 1 tsp. cayenne hot pepper, or to taste

1. Bring the sunflower seeds and garlic to a boil in the water and lemon juice with half the curry powder, Vege-sal, and chili paste over high heat, stirring occasionally.

2. Reduce the heat and simmer covered, stirring occasionally, over low heat.

3. Drain in a colander.

4. Mix the sunflower seeds with the olive oil and the remaining curry powder, Vege-sal, and chili paste.

5. Place in 2 roasting pans and bake in a preheated 300° F oven, stirring every 20 minutes, for 3 to 4 hours or until dry and crisp.

Makes 8 cups

Time: 20 minutes + 3-4 hours
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