Curried Popcorn

curried popcorn
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 10 mins

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.


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


  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.

Recipe by Gretchen Roberts

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 80cal
  • Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 4g
  • Cholesterol 0mg
  • Sodium 150mg
  • Potassium 30mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%