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Curried Popcorn

Curried Popcorn

Give your popcorn international intrigue with a quick curry topping.

If you're used to tossing a bag in the microwave, rediscover how easy and good-for-you stovetop popcorn really is. Serve immediately after making with a lightly sweet bubbly like Asti Spumanti, India pale ale or ginger-lemon vodka martinis.

Prep: 5 days Cook: 10 days
Serves: 8 Save

Ingredients (5)

  • 3 T Olive Oil
  • 1½ tsp Curry Powder
  • ½ tsp Salt
  • ¼ tsp Cayenne Pepper
  • ⅓ cup Popcorn Kernels
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Directions

  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.