1. In a small bowl, stir together curry powder, basil, salt, and lime zest.
2. Heat oil in a large heavy-bottom saucepan over medium heat. Put about 4 kernels in the pan and cover pan. When kernels pop, pour in remaining kernels in an even layer. Cover pan, lift it off the heat, and count 30 seconds. Return pan to heat, and once the popping is rapid, gently shake pan back and forth on burner and with lid slightly ajar to release some steam. When popping slows to several seconds between pops, remove pan from heat and pour popcorn into a very large bowl.
3. Immediately coat popcorn with olive oil spray and toss with curry mixture. Serve.
Source: Hannaford fresh Magazine, November - December 2014