Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. While potatoes roast, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.

Cut tomatoes into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to the baking sheet with sweet potatoes. Bake in the middle of the oven, until cooked through, 8-10 min.\*\* (NOTE: For 4 ppl, transfer turkey to a separate baking sheet and bake in the top of the oven.)

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min. Add ginger and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

When sweet potatoes are done, add them to the curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice turkey. Divide rice between plates and top with turkey and sweet potato curry. Sprinkle remaining cilantro over top.