Heat the oil.
Saute the onions until they start to brown. Add the ginger and garlic and stir for a minute.
Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric. Stir together to mix, and allow the tomatoes to cook on medium heat until they start expressing the oil, about five minutes.
Add the cauliflower and the TVP nuggets. Mix together.
Add 1 1/2 cups of water, bring to a boil, then lower the heat, cover, and let the curry simmer about 20-30 minutes.
Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.