Prior to prepping the curry: Bake or microwave the sweet potato(es) in their skin until done but still firm. Once cool, peel and dice.
Combine onion and olive oil in a large pot. Sauté over medium-high heat for 3-4 minutes or until soft.
Reduce heat to medium and add garlic, chili pepper, fresh ginger and 1 tsp of the curry powder. Stir and continue cooking for about 5 minutes.
Add diced tofu, chickpeas, tomatoes, diced sweet potatoes, lite coconut milk and the other 1 tsp of curry powder to the pot.
Reduce heat to low, cover and simmer for about 30 minutes. Add greens, stir to mix and continue cooking until the greens wilt slightly.
Serve over brown rice or your favorite whole grain.