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Bollywood Coconut Curry Popcorn Seasoning

About 2 cups, enough to fill three 5-6 oz spice jars
From the Oregonian FOOD Day

Ingredients

  • 1 3/4 cup sweetened shredded coconut
  • 1/4 cup plus 3 tbsp Madras curry powder
  • 3 1/2 tsp granulated sugar
  • 2 tbsp Kosher or coarse sea salt
  • 1 3/4 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder

Method

  1. In a food processor fitted with a metal blade, pulverize the coconut into tiny bits, 1 to 2 minutes.
  2. Add the curry powder, sugar, salt, ginger, cinnamon, cayenne, and garlic powder. Pulse to combine.
  3. Divide into 3/4 cup portions and transfer to jars or tins with tight-fitting lids.
  4. Store the popcorn seasoning away from heat and light for up to 4 months.

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