Serves: 2
Total Calories: 215
Heat canola oil over medium-high heat in a heavybottomed pan. Add corn, cover, and shake as soon as it starts popping. Once popped, remove from heat and pour into a baking dish or large shallow bowl. Combine coconut oil, curry powder, and salt. Cook over medium heat 1 or 2 minutes until curry powder releases its lovely curry odor and salt has melted. Add pumpkin seeds to popcorn, drizzle with curry mixture, and toss well. Enjoy!
This Curried Popcorn Munch recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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