Cook the rice: In a small pot, bring 1 1/2 cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 15 minutes, until tender. Keep covered until the rest of the meal is ready.

Prep the ingredients: Bring a medium pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Roughly chop the mint, reserving a few leaves for garnish. Cut the lime into wedges. Peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato to the boiling water and cook 10-12 minutes, until tender. Drain.

Heat a drizzle of oil in a large pan over medium heat. Add the onions and cook, tossing, for 5-6 minutes, until very soft. Add the garlic to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper.

When the sweet potato is done, toss them into the pan along with the tomatoes, curry powder, peas, and a drizzle of oil. Cook, tossing, for 1-2 minutes, until heated through. Season with salt and pepper.

Toss the cooked rice into the pan along with the chopped mint and a few squeezes of lime.

Serve divided between bowls, garnished with the sliced almonds, feta cheese, and reserved mint leaves. Enjoy!