Place the dry soya chunks in a large bowl and pour over the hot water. Let them soak for 10–15 minutes, or until softened.

Drain and rinse well under cold water. Once cool enough to handle, squeeze out as much water as possible.

Preheat the oven to 400F. In a bowl add the marinade ingredients and mix well until combined. Add the marinade to a large ziplock bag and add the squeezed soya chunks. Secure the bag tightly then toss and massage well until evenly coated.

Toss the chunks in one even layer on a parchment lined baking sheet then bake for 15-20 mins, tossing them every 10 mins until crispy.

In a skillet, melt the vegan butter with the oil over medium heat. Add the ginger and chopped chili and cook for 1–2 minutes.

Add the bay leaf, cinnamon stick, cardamom pods and cloves. Cook for another minute, until fragrant.

Add the garam masala, cumin, coriander, Kashmiri chili powder and turmeric. Stir for about 15 seconds to toast the spices.

Add the tomato paste and cook for 2–3 minutes, stirring frequently.

Pour in the coconut milk. Stir well and bring to a gentle simmer.

Add the sugar and salt to taste. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.

Remove the bay leaves, cinnamon stick, cardamom pod and cloves using a fork.

Crush the kasuri methi between your fingers and stir it into the sauce.

Add the crispy soya chunks and gently toss to coat. Simmer for another 1–2 minutes.

Garnish with fresh cilantro and optional coconut cream. Serve hot with basmati rice, naan or your favourite flatbread.