1. Heat oil in a large nonstick skillet over medium heat until shimmering. Add mushrooms and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
2. Stir in curry sauce, water, and sweet potatoes and bring to a simmer. Reduce heat to medium-low, cover, and cook until sweet potatoes are just tender, 10 to 15 minutes.
3. Meanwhile, prepare rice according to package instructions; set aside. When sweet potatoes are just tender, gently fold in edamame and cook until edamame is heated through and curry is hot, about 2 minutes. Divide rice among bowls, spoon curry on top, and serve with lime wedges on the side.
Source: Hannaford fresh Magazine, September - October 2018