Ella Mills’ Sri Lankan-Inspired Curry That Caught Zac Efron’s Attention

Ella Mills’ Sri Lankan-inspired curry stood out on Down to Earth because it made a plant-based meal the center of a conversation about food, health and environmental impact. During the London episode of the Netflix series, Zac Efron tried the dish and said it could convince him to go fully vegan. That reaction gave the recipe a memorable moment on screen, but its appeal rests on the food itself: warm spices, roasted vegetables and a rich coconut sauce.

The episode, released in 2020, followed Efron and vegan co-host Darin Olien as they sought out regional cooking grounded in tradition, fresh ingredients and a lighter environmental footprint. Mills, founder of Deliciously Ella, spoke about how eating vegan had changed her health and lifestyle before inviting Efron into her kitchen. The scene connected a personal account of dietary change with the practical question of what a satisfying vegan meal can look and taste like.

Efron had previously eaten a predominantly plant-based diet, but the curry became one of the series’ most memorable food moments. Online, it picked up the nickname “Zac Efron Vegan Curry,” and Mills later shared the recipe. That kind of attention can turn a brief television scene into an entry point for home cooks who might not otherwise seek out a plant-based dish. The recipe’s case is straightforward: roasted root vegetables bring sweetness and texture, while coconut milk, spices and fresh lime build a rich, bright sauce.

Why this curry stayed in the conversation

The dish makes plant-based cooking approachable without asking the ingredients to imitate meat. Sweet potato and butternut squash provide the substance; peppers and spinach add contrasting texture and color. Coconut milk gives the sauce body, while lime cuts through its richness. Here’s the thing: a recipe can carry a broader argument about eating habits, but it still has to work as dinner.

This is more significant than it looks. A celebrity’s positive reaction won’t settle questions about health or environmental impact, and one meal can’t stand in for a whole diet. But a dish that’s appealing on its own can make plant-based cooking feel less like an abstract commitment and more like a practical choice. If you’re trying to cook more meals without meat, this recipe offers a clear starting point.

‘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 to do

1. Heat the oven to 400 degrees. Toss the sweet potato and squash on a baking tray with the salt, 2 tablespoons of coconut oil, turmeric, cinnamon, chilli powder and curry powder. Spread the pieces out so they roast rather than steam against one another, then cook for 30 to 35 minutes, until tender. Add the sliced peppers for the final 10 minutes, then set the vegetables aside. The roasted edges bring a deeper flavor to the sauce.

2. Warm the remaining coconut oil in a heavy-based pan over medium heat. Add the cumin and black mustard seeds and cook for about 30 seconds, until they start to pop. That brief step releases their aroma into the oil, which carries it through the rest of the curry. Watch the pan closely; the seeds need only a short time.

3. Stir in the onion, garlic and green chilies. Cook for 5 minutes, then add the coconut milk and coconut sugar. Simmer for 15 minutes, adding the lime juice during the final 5 minutes. The slow simmer gives the aromatics time to flavor the sauce, while the lime keeps the coconut milk from tasting too heavy (and this is the part most people overlook).

4. Add the roasted vegetables and peppers. Cook for 5 minutes, stirring, then take the pan off the heat. Fold in the spinach and let it wilt before serving. The vegetables should remain distinct, with the sauce coating them rather than hiding their texture. A bowl of curry, ready for the table.

What the recipe shows

The curry’s staying power comes from the gap between its broad message and its ordinary, usable method. It’s presented as part of a discussion about health and environmental impact, yet the cooking relies on familiar techniques: roasting, blooming spices in oil and simmering a sauce. That said, the recipe doesn’t prove that every vegan meal will be satisfying or that any single dietary choice has the same effect for everyone. It shows something narrower and more useful: a plant-based dish can be built around flavor and texture, then make its case one bowl at a time.