I’m back with another week of The Food Matter’s Project!  This week Kate (from Cookie and Kate) chose one of my all time favorite snacks: popcorn.

I’ve been known to stand on my soapbox before about making your own popcorn (and not buying pre-bagged, fake butter popcorn.)  So I was excited when Kate chose such a simple yet perfect snack!

I love popcorn because it is cheap and easily versatile.  Often you can find different types of popcorn in your local health food store bulk bins (in fact, the University I went to has their own blend of organic popcorn!)

I opted to mix my popcorn up this time. Usually I make a mock version of kettle corn but I wanted to go the savory route this time.  I seem to have a current obsession with curry powder so I thought, what the heck!  I also opted to use coconut oil instead of butter to keep popcorn vegan (and to keep in the style of curry!)

This popcorn turned out delicious and seriously made the perfect snack!  Plus, I always get great exercise when I make popcorn because I always get in a rhythm and shake the pot for longer than I need to!

For full instructions head over to Kate’s blog and to see everyone else’s ideas, check out The Food Matters Project!  Also, check back tomorrow for a special birthday post and a giveaway of some of my favorite things!

Coconut Curry Popcorn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: snack
Serves: 4-6
Ingredients
  • 1 recipe for popcorn
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut flakes, toasted
  • 1 tablespoon curry powder
  • 2 teaspoons ginger powder
Instructions
  1. Make popcorn according to directions.
  2. Once done popping, melt coconut oil and drizzle on top of warm popcorn. Sprinkle coconut flakes, curry powder, and ginger on top. Cover with lid and shake vigorously for 10-15 seconds. Serve immediately.

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