1: In a large bowl, rehydrate the soy curls by covering in water and letting them sit for 10 minutes. Then drain the water and set aside.
2: Over high heat, add the shallots, garlic, ginger, tomatoes, spice and oil to a pan and cook for 5 minutes, until the mixture is smelling wonderful and the tomatoes are blistering, stirring frequently.
3: In a blender, add the cashews, water and the cooked tomato mixture. Blend until smooth.
4: In that same pan, add the hydrated soy curls and a splash of oil and salt. Cook over high heat until slightly charred, stirring constantly for about 5 minutes.
5: Add the tomato sauce to the pan and stir to combine. Taste and adjust the seasoning, with more salt, water, or lemon juice.
6: Garnish with cilantro and serve with garlic naan.
