Vegan Butternut Squash "Chicken" Curry

0 Preheat the oven to 425 degrees(F).
1 Make the spice blend. Add all the spices to a small mixing bowl and whisk to combine. Set aside. 
2 Put the soaked and drained soy curls on one side of a large sheet pan and then the cubed butternut squash on the other side of the sheet pan. Drizzle 1 tablespoon of olive oil over the soy curls and squash and then sprinkle with a few pinches of salt and pepper. Toss to coat the soy curls and squash. 
3 Bake for 15 minutes, toss the soy curls and squash. Then bake for 15 to 20 more minutes or until the butternut squash is tender and the soy curls are brown and firm. 
4 While the soy curls and squash bake, start the curry. Heat the remaining 2 tablespoons of olive oil on medium high in a large pot.  
5 Add the onions, garlic and ginger to the pot and sauté, reducing heat as needed, until the onion is translucent, about 1 to 2 minutes. 
6 Then add the spice mixture you made to the pot and toss with the onions, garlic and ginger. Sauté for another 1 to 2 minutes. 
7 Pour in the vegetable broth, crushed tomatoes and a pinch of salt and cayenne. 
8 Let simmer for about 10 minutes. 
9 Now blend the sauce, either with an immersion blender, or by pour it all into a blender and blending until smooth.(Make sure to remove the center part of the top of the blender and cover with a towel when blending, the hot liquid will make the top pop off).
10 If you used a regular blender, pour the sauce back into the pot. 
11 Put the heat on medium low, then add the coconut cream and agave and whisk to combine. 
12 Now in a small mixing bowl, whisk together the cornstarch and water. Then pour that into the pot and whisk to combine. 
13 Let simmer for another 5 to 6 minutes. Then taste and adjust seasonings. Add more salt and cayenne if needed. 
14 Once the soy curls and butternut squash are done, add them to the pot and stir them into the curry sauce. Let simmer for 1 to 2 minutes.
15 Serve the curry butternut squash and soy curls over rice if desired and top with chopped cilantro.