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

Ella Mills’ curry is so good, Zac Efron once claimed it could make him go vegan.

In the London episode of Efron’s climate-focused Netflix series Down to Earth, released in 2020, Mills discussed how a vegan diet transformed her health and overall lifestyle. 

The Deliciously Ella founder then welcomed Efron, who used to follow a predominantly plant-based diet, into her kitchen to try one of her signature creations: a Sri Lankan-inspired curry that has gained widespread attention since the episode first started streaming.

Netflix

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In Down to Earth, 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 Mills, the bestselling cookbook author, plant-based entrepreneur, and restaurateur leading a new wave of modern vegan cooking. 

As we mentioned above, her Sri Lankan-inspired creation 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 even became known as the “Zac Efron Vegan Curry” on social media and inspired Mills to share her recipe online.

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

Deliciously Ella

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‘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.