Vegan Keema Curry (with Soya TVP)

Name: Vegan Keema Curry (with Soya TVP)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 170 g soya Textured Vegetable Protein (TVP) mince; 320 ml vegan vegetable stock ((made with vegetable stock cube)); ½ tsp cayenne/chilli powder; 2 tsp garam masala powder; 3 tsp turmeric powder; good pinch ground cinnamon; 4 cm length fresh ginger (peeled & grated); 1 large onion (chopped); 2 cloves garlic (crushed); 3 tbsp olive oil; 4 tbsp concentrated tomato puree; 2 medium potatoes (or 1 large baking potato) (peeled & diced); 400 g chopped tomatoes ((equivalent to one tin)); 1 tsp soft light brown sugar; salt & pepper (to season); 200 ml boiling water ((approx)); 200 g frozen peas ((approx)); 100 g baby leaf spinach (washed (approx very large handful)); 1 lime (juiced); 50 g fresh coriander leaves (rough-chopped); 100 g dairy free plain yoghurt (coconut yoghurt gives the best flavour)