Coconut Curry PopcornYum
This Coconut Curry Popcorn is a great healthy snack to whip up. And if you’re like me – you like your snacks. I don’t know if it’s boredom, nervous energy or just plain old habit – but I need my snacks around mid-afternoon!
There’s a lot of curried popcorn recipes out there that call for added sugar….giving you sort of a curried kettle corn. Though this sounds really tasty (and I might have to try it sometime) ….I opt out of the sugar here, keeping this corn on the healthier side. I do, however, drizzle some extra coconut oil over the popped corn (which I highly recommend both for flavor and nutritional benefits). We used to drizzle butter on our popcorn back in the day…you know… before we got a clue.
This week has been a busy week and it’s been an interesting one. The other night I was lying in bed and received an unexpected phone call – a random act of kindness from someone I admire tremendously. They offered sage advice and comforting words and the timing couldn’t have been better. My dad has dementia… and (to date) it is the most difficult time I (and my family) have ever gone through. And I am so blessed …beyond measure… to have the incredible support of my friends. We are fairly certain that my dad developed dementia as a result of his severe sleep-apnea. Unfortunately, we didn’t find out about his apnea until two years ago. If you’re not familiar with sleep apnea – you can read more about it here and here.
Anyway…if you like this recipe….you might be interested in this AMAZING Kettle Corn as well.
It’s always a hit!!
Coconut Curry Popcorn
Yield: 4 - 6 servings
Total Time: 5 minutes
- 3 tablespoons coconut oil (more for drizzling over popped corn)
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/3 cup organic popcorn kernels (I prefer white corn)
- 1/2 - 1 teaspoon sea salt or kosher salt
- In a medium pan, heat the oil over medium heat.
- Add the curry, ginger and cinnamon and swirl in the pan.
- Add the corn kernels and swirl in the spiced oil.
- Place the lid on the top of the pan and increase the heat to medium-high.
- Shake frequently as you do when making popcorn to keep it from burning on the bottom and so all of the kernels are heated and pop.
- When the popping stops, turn off the heat.
- Pour the kettle corn into a large bowl and add the salt.
- Stir with a spatula or wooden spoon.