Coconut-Curry Popcorn (vegan and plant-based)

Yield: 1 cup (easily multiplies)

Multitasking led to this fabulous flavor combination. I was making Indian coconut curry red lentild for the week, and was a little hungry because it was almost lunch time and I hadn’t eaten breakfast.

I spied some kettle popcorn in the pantry and popped a few pieces in my mouth. I suppose because I was smelling the aroma of the curry at the same time that I was savoring the popcorn, I instantly knew the flavors with marry beautifully. Textures too.

And this snack goes together in a flash. However much you make, you’ll wish you’d made more!

1 cup vegan kettle corn

1/4 teaspoon garam marsala

1/2 teaspoon unsweetened flaked coconut

1 teaspoon nutritional yeast

2 teaspoons roasted and lightly salted cashew halves and pieces

Pinch minced cilantro (I purchased the fresh dried already minced)

Toss together and devour immediately!

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