Curried Popcorn

Curried Popcorn

11 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  Spiderwoman77

“Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings.”

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Adjust Servings

Original recipe yields 1 gallon


  1. Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.

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Reviews (11)

Rate This Recipe


This was delicious. I would recommend it if you like trying new popcorn toppings. I can't believe someone would use peanut oil instead of coconut and then give this a bad review. They are to totally different oils with very different flavors.



First, I have to admit, I didn't have any coconut oil, so I don't know if that makes a huge difference. I used peanut oil instead, it tasted okay...but I really want Fred's recipe...a friend of a friend who won't share his popcorn seasoning secrets...dang it. I'd give his popcorn 5 stars and him a -4 for being selfish!



I ate this every day for a week. Soo good. A must try!

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Amount Per Serving (2 total)

  • Calories
  • 627 cal
  • 31%
  • Fat
  • 45.9 g
  • 71%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 806 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Caramel Popcorn with Marshmallow


next recipe:

Curried Microwave Popcorn