Zac Efron Says This Curry Could Make Him Go Plant-Based. Here’s How to Make It.

As the world talks more seriously about climate change—and what our food has to do with it—Netflix’s Down to Earth reminds viewers that sustainability can also be delicious. In the series, Zac Efron travels to destinations such as Iceland, Puerto Rico, London, and the Italian island of Sardinia to explore how communities are reducing environmental harm through culture, tradition, and what ends up on their plates. 

‘Down to Earth’ | Netflix

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Efron and vegan co-host Darin Olien search for regional dishes rooted in tradition, fresh ingredients, and minimal environmental impact. In the London episode, Efron meets Ella Mills, the bestselling cookbook author, plant-based entrepreneur, and restaurateur leading a new wave of modern vegan cooking. 

In the episode, Mills discussed how a vegan diet transformed her health and overall lifestyle before welcoming Efron into her kitchen to try one of her signature creations: a Sri Lankan-inspired curry that has since gained widespread attention following the episode’s debut. The dish even got Efron to admit it could convince him to go fully vegan—making it one of the standout culinary moments of the series. The curry has become known as the “Zac Efron Vegan Curry” on social media and inspired Mills to share her recipe online.

Deliciously Ella

Efron has spent time exploring a plant-based lifestyle himself. In a 2018 interview with Teen Vogue, he revealed that he had adopted a fully vegan diet, noting that the change was part of a larger shift in his health and wellness habits following his High School Musical years.

“I’ve been experimenting with eating purely vegan,” Efron said. “That’s completely changed the way that my body works, and the way that I metabolize food, the way it turns into energy, the way that I sleep. It’s been brilliant. It’s been great for my exercise and great for my routine.” While he no longer identifies as fully vegan, Efron still appears to appreciate a plant-forward approach to eating.

So just how do you make the much clamored after curry? Check out the recipe below.

‘Down to Earth’ vegan curry

What You Need: 

1 large sweet potato, peeled and cubed
½ butternut squash, peeled and cubed
¼ teaspoon salt
3 tablespoons coconut oil, divided
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chilli powder
1 teaspoon curry powder
2 red bell peppers, deseeded and sliced
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 large red onion, finely sliced
3 garlic cloves, finely sliced
2 green chilies, deseeded and chopped
1 (13.5 ounce) can coconut milk
1 tablespoon coconut sugar or maple syrup
3 cups baby spinach
½ lime, juiced 

What You Do: 

1. Preheat oven to 400 degrees. On a baking tray, toss sweet potatoes and butternut squash with salt, 2 tablespoons coconut oil, turmeric, cinnamon, chili powder, and curry powder. 
2. Roast for 30 to 35 minutes, until soft, adding sliced pepper for last 10 minutes. Once done, remove and set aside.
3. In a heavy-based pan over medium heat, add remaining coconut oil. Once hot, add cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.
4. Add onion, garlic, and chili and cook for 5 minutes before adding coconut milk and coconut sugar. Cook for 15 minutes, adding lime juice during last 5 minutes.
5. Add roasted squash, sweet potatoes, and peppers and cook for 5 more minutes, stirring continuously. Remove from heat, stir in spinach and let wilt before serving.