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

While sweet potatoes roast, cut tomatoes into ½-inch pieces. Peel, then finely chop onion. Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). 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 4ppl). 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 1/2 cup water (dbl for 4ppl) 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, stir into coconut mixture. 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.