• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Cut sweet potato into 1/2-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 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high.

• Cut tomatoes into 1/2-inch pieces.
• Thinly slice green onions.
• Using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice. Reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and water 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 protein shreds and onions. 
• Cook for 6-8 min, tossing occasionally, until cooked through.** 
• Season with salt and pepper.

• Reduce heat to medium, then add tomatoes to the pan with protein shreds.
• 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 1/4 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.

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**