Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potato into ½-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden. Meanwhile, to a medium pot, add 1 ¼ cups (2 ½ cups) water and ⅛ tsp (¼ tsp) salt. Cover and bring to a boil over high.

Cut tomatoes into ½-inch pieces. Thinly slice green onions. Using a strainer, rinse rice until water runs clear. To the boiling water, add rice. Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over high. When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.

Reduce heat to medium, then add tomatoes to the pan with turkey. Cook for 3-4 min, stirring occasionally, until tender. Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 servings). Cook for 1-2 min, stirring often, until fragrant.

To the pan, add coconut milk, soy sauce and ¼ cup water (use same for 4 servings). Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook for 4-5 min, stirring often, until curry thickens slightly. Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper.

Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. Divide rice between bowls. Top with curry. Sprinkle remaining green onions over top.