Zesty Curry Popcorn
Zesty Curry Popcorn

Ingredients

Method

  • 1⁄2 tsp cumin seeds
  • 2 tsp olive oil
  • 45g popping corn
  • 1 tsp mild curry powder
  • 1⁄4 tsp ground cinnamon
  • 1⁄4 tsp lime zest
  • Pinch of sea salt
  • Lightly toast the cumin seeds in a dry saucepan, then remove and set aside. Add the oil to the pan, tip in the popping corn, and cook with the lid closed - shaking regularly - to pop all the kernels.
  • Mix together the toasted cumin seeds, curry powder, cinnamon, lime zest, and salt. Toss the seasoning into the popcorn, and serve immediately.
30 mins
4 serving
This recipe pairs perfectly with the Chateau de Font Vive Rosé 2017 from Bandol, France.

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