Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Stir in the onion, jalapeño and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the onion is softened and beginning to brown, 10 to 12 minutes.

Step 2

Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, sweet potato and broth. Cover and bring to a boil over medium-high, scraping up any browned bits. Stir in the rice, then reduce to medium, cover partially and simmer, stirring occasionally, until the rice and vegetables are tender, 18 to 20 minutes.

Step 3

Add the coconut milk and cook, stirring, until heated through, about 3 minutes. Off heat, taste and season with salt and pepper.