Chop the onions and tofu and coat the bottom of a saucepan in fry light spray. Sauté the onions and tofu over a medium heat.

While the onions and tofu are cooking, poke holes in your potato with a fork all around, wrap it in a paper towel, and put it in the microwave for 2 minutes. Flip, then microwave another 2 minutes. Chop the potato into small pieces.

Once onions and tofu are sautéed, add the potatoes, chickpeas, curry paste, turmeric and soy milk to saucepan (you may not need all of the soy milk - it depends how thick you want the curry). Bring to high heat for about 5 minutes.

In the meantime, in a separate pan, cook your rice according to packet instructions

Serve the curry with the sautéed greens and enjoy!