Coconut Curry Popcorn

Yum

COCONUT-CURRY-POPCORN

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!  

COCONUT-CURRY-POPCORN


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.

CURRIED-POPCORN-made-with-coconut-oil

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.

CURRY-POPCORN

Anyway…if you like this recipe….you might be interested in this AMAZING Kettle Corn as well.

Best-homemade-kettle-corn

It’s always a hit!!

~ Deb

Coconut Curry Popcorn

Yield: 4 - 6 servings

Total Time: 5 minutes

Ingredients:

  • 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
 

Directions:

  1. In a medium pan, heat the oil over medium heat.
  2. Add the curry, ginger and cinnamon and swirl in the pan.
  3. Add the corn kernels and swirl in the spiced oil.
  4. Place the lid on the top of the pan and increase the heat to medium-high.
  5. 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.
  6. When the popping stops, turn off the heat.
  7. Pour the kettle corn into a large bowl and add the salt.
  8. Stir with a spatula or wooden spoon.

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