Vegan Butter "Chicken" Bowls

0 Once you have soaked and drained the soy curls, put them in a large mixing bowl. Then sprinkle 1 teaspoon of salt over them and the cornstarch. Toss to coat them in the salt and cornstarch. 
1 Heat the olive oil on medium high in a large non-stick skillet. Then add the soy curls. Sauté the soy curls, reducing heat as needed until the soy curls are nice and brown. About 10-15 minutes. 
2 While the soy curls brown, make the butter sauce. In a large mixing bowl whisk together the coconut milk, tomato sauce, lemon juice, spices(as well as the remaining 1 teaspoon of salt), garlic and maple syrup until fully combined. 
3 Once the soy curls are nice and brown and crispy, pour the sauce into the skillet. Toss to coat all the soy curls, then let simmer for a 1-2 minutes or until the sauce thickens up and fully coats the soy curls. Turn off the heat. 
4 Now, make the chutney. Add all the chutney ingredients to a food processor and blend, scraping down the sides as needed until the chutney is smooth. This may take a few minutes. 
5 Serve a bowl of rice with the soy curls on top, top that with the mint chutney and pickled veggies.