Soak the soya chunks in hot vegetable broth. When soya chunks are soft, drain them and squeeze out any water, e.g. in between 2 cutting boards. Mix in a bowl with paprika powder and garam masala. Then fry with 2 tbsp of vegetable oil in a pan on high temperature until golden brown from all sides. Take them out and set aside for later use.

Now put the rice with twice as much water and a pinch of salt in a small saucepan. Cook on high heat until the water is boiling, then lower the heat to a minimum and let the rice cook with lid on until all water is absorbed.

Meanwhille peal and finely dice onion, garlic and ginger. Fry in the pan with 2 tbsp vegetable oil on medium high heat for about 1 minute. Add spices (garam masala, paprika powder, cinnamon powder, clove & cardamom) and tomato purée and fry for another minute while stirring.

Add diced tomatoes and vegan cream and let it cook on medium heat for about 10 minutes. Remove the clove and cardamom and blend the sauce. Stir in 1 tbsp cold vegan butter.

Add the soya chunks to the hot sauce and mix well. Season with salt and pepper (or chili powder) and serve with rice. Optionally sprinkle some fresh cilantro over it.