Heat the oil in a large sauté pan over medium heat and add the cumin seeds and cloves. When they crackle, add the garlic and cook about a minute until golden. Add the onion and sauté until golden brown.

Heat one cup (250 ml) filtered water until boiling. Pour over the TVP and let sit while everything else is cooking.

Put half of the tomatoes in a blender and blend until smooth. Add the tomatoes and chili powder to the pan and cook until the liquid from the tomatoes has evaporated. Stir in the salt, garam masala, cumin, ginger, and TVP. Cook on low with the lid on for 20 minutes. Take the lid off and stir in the coconut milk or cream substitute. Cook over low about 10 minutes.

Serve garnished with chopped cilantro over brown rice. This is also excellent with cranberry chutney.