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Curried Popcorn

  • June 25, 2014
  • 8:00 am
Curried Popcorn

YIELD 8 servings

Ingredients

3 tablespoons olive oil, divided
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne, (or up to 1⁄4 teaspoon)
1/3 cup popcorn kernels

Instructions

1. Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.

2. Coat the bottom of a heavy 4-quart saucepan with 2 tablespoons oil. Add a couple of popcorn kernels and cover pan. Turn heat to medium. When the first kernel pops, add remaining popcorn kernels. Cook, covered, shaking pan frequently until popping slows to 3 to 5 seconds between pops. Remove pan from burner and uncover carefully to allow steam to escape.

3. Pour popcorn into a large bowl. Drizzle with curry mixture and toss well. Serve immediately.

Per serving: 80 Calories, 5g Fat, 0mg Cholesterol, 150mg Sodium, 6g Carbohydrate, 1g Fiber, 1g Protein

Recipe by Gretchen Roberts and photography by Mark Boughton. This recipe originally appeared as Curried Popcorn on Relish.com.

For more snack recipes on relish.com, check out the following:

Nutella Stuffed Soft Pretzel Bites

Mirin Glazed Pecans

Southern Fried Dill Pickles

Read more: Appetizers & Snacks, Food, Uncategorized, , , ,

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Relish

Offering more than 14,000 recipes plus features and DIYs on cooking, dining and entertaining, Relish.com celebrates America's love of food. We are all about honoring cooking traditions while exploring new trends and ideas, which is why millions of people turn to both Relish.com and Relish Magazine for special occasion recipes, quick and easy weeknight suppers and culinary adventures. You can find Relish on Pinterest , Facebook and Twitter.

77 comments

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6:14AM PDT on Jul 6, 2014

I don't eat popcorn.

9:10AM PDT on Jul 5, 2014

Millions of people living around the Mediterranean cook with olive oil daily, and live long and healthy lives. When you cook with olive oil, the point is to never let it get to the smoke point. Cooking on medium heat presents no danger. Of course, as someone mentioned,it is wise to get your olive oil from a trusted source.

11:42PM PDT on Jul 1, 2014

Sounds pretty good.

Another tasty one, for me, is Parmesan Cheese and sprinkling of black pepper.

3:31PM PDT on Jul 1, 2014

I like to use coconut oil to pop my popcorn. It's stable at high temperatures and is a good antifungal and antioxydent. Olive oil should never be used for cooking. Then I add melted ghee for a topping to get the buttery flavor. I will definitely try a modified version of this recipe.

6:50AM PDT on Jul 1, 2014

Thanks

4:27AM PDT on Jul 1, 2014

I can't do curry just can't stand it sorry

12:26AM PDT on Jul 1, 2014

ty

9:19PM PDT on Jun 28, 2014

Food for thought.

9:16PM PDT on Jun 28, 2014

I like curry and I like popcorn, but not sure about the two together.

1:10PM PDT on Jun 27, 2014

This sounds good, but I'd be tempted to substitute just plain turmeric for curry powder, and I'd definitely sub out the olive oil here in the US unless you got it from a local farmer that you know is real. The best way to get your popcorn to pop up big and leave almost no kernels behind? Take out what you want to pop, put in a bowl, and sprinkle water over the kernels, then let sit for a bit. Then drain and pop as usual.

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