First, reconstitute the soy curls in a large bowl with 4 cups of chicken broth for 10 minutes. After 10 minutes dump soy curls in a strainer and squeeze excess broth from the soy curls with your hands.
In a large bowl mix 1 cup of vegan greek yogurt (we used Silk), 1 tablespoon of turmeric, 2 tablespoons of garam masala,1 tablespoon of paprika, 1 tablespoon of cumin, and 1 teaspoon of chili flakes. Mix in the soy curls and ensure they're fully coated. Cover and refrigerate for at least 15 minutes but up to 24 hours. Dice onion, mince 4 garlic cloves, grate 2 tablespoons of ginger and set aside.
In a large cast-iron pan or similar pan melt 2 tablespoons of vegan butter on medium to high heat. when butter is melted and begins to bubble add your marinated soy curls and scrape the yogurt in the bowl into the pan with a spatula. Fry the soy curls and brown them on all sides for about 3 minutes per side. Set the soy curls aside.
Heat the same pan on medium-high heat and add 2 more tablespoons of vegan butter. Add in your diced onion and cook until translucent, about 5 minutes being careful not to brown. Add in your minced garlic and grated ginger, and cook until they become fragrant about 3 min. Next add in 1 can of coconut cream, 2 cups of Passata, 1 teaspoon of coriander, and ¼ cup of water to thin the sauce. Stir together bring to a slight boil and reduce heat to low. Simmer on low for 15-20 minutes.
While the soy curls are cooking prepare your rice and naan bread.
Plate your rice and top with butter chicken and cilantro. Serve with warm naan bread and a lime wedge.