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Soak the soy chunks in just boiled vegetable stock for 10 minutes until fully rehydrated
Drain well and squeeze firmly to remove excess water
Set aside on a clean tea towel to steam dry for a few minutes
Heat a small drizzle of olive oil or butter in a large frying pan over medium heat
Add the soy chunks and a pinch of salt and cook without stirring for a few minutes until golden
Repeat until golden all over and set aside
Heat another small drizzle of oil or butter in a wide pan over medium heat
Stir in the garam masala, cumin, coriander and chilli powder and cook for a minute until aromatic
Add the onion with a generous pinch of salt and cook 10-12 minutes until very soft and lightly caramelised
Add the garlic and ginger and cook 1-2 minutes until fragrant
Add the tomato purée and cook 1-2 minutes to develop the flavour
Stir through the cashew butter and passata
Add water (just over half way up the jar) and simmer 8-10 minutes until thick, glossy and reduced
Loosen with a splash more water if needed
Season well with salt and adjust heat if needed
Spoon over freshly cooked basmati rice
Finish with coriander and flaked almonds or toasted cashews and serve hot