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.
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.
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.
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.
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.
Serve a bowl of rice with the soy curls on top, top that with the mint chutney and pickled veggies.