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 coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.

Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Reduce heat to medium, then add tomatoes to the pan with turkey. Cook, stirring occasionally, until tender, 3-4 min. Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). 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 pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper, to taste. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt, to taste. Divide rice between plates. Top with curry. Sprinkle remaining cilantro over top.