- ½ cup Popcorn kernels
- 3 tbsp Coconut oil
- 1½ tbsp Curry Powder
- 1 tsp Salt
- Combine the curry powder and salt in a bowl and set aside.
- Heat the oil in a medium over medium-high heat. Add the popcorn kernels so that they form a single layer on the bottom of the pot. Shake the pan every 15 seconds to limit burning and help the unpopped kernels fall to the bottom.
- Transfer the popcorn to a storage container and intermittently sprinkle the curry powder and salt mixture into the popcorn. Cover the container and then shake to fully incorporate the curry powder and salt mixture. Makes roughly 15 cups of popcorn. 4 cups is a serving.
Calories: 175kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 12mg | Folate: 16µg | Iron: 1mg | Phosphorus: 69mg | Zinc: 1mg