Unless making the sauce ahead of time, begin with the cauliflower.
Break the cauliflower up and cut it into small florets. Place it in a bowl.
Mix the yoghurt with the 1 1/2 tsp cumin, 1 tsp sweet paprika, 1 tsp turmeric , salt and pepper and coat the cauliflower. Set it aside.
Preheat the oven to 200 degrees celsius and grease an oven tray.
Tip the cauliflower on the tray, spread it out and bake it until soft, around 20-25 minutes. Let the edges of the cauliflower brown up
Then, combine the spice seeds for the curry sauce into a mortar and pestle or blender and grind them as fine as you can. Add them along with the ground spices to a large frying pan and toast them over medium heat until fragrant.
In a blender, combine the garlic, ginger, coriander stalks (set the leaves aside for now), oil, salt and the toasted spices. Blitz into a paste.
Heat the same pan over medium-high heat and add in 1 tbsp coconut oil. Add the diced onion and saute until it starts to caramalise.
Add the paste to the pan with the onions and fry it for another 5 minutes. Add a little more oil if it starts to stick.
Add in the chopped tomatoes, almonds, sugar, and salt and cook for a further 2-3 minutes. Pour in the coconut milk and lower the heat to low-medium. Simmer the curry for 15-20 minutes, stirring occasionally until it has slightly reduced.
Roughly chop up the coriander leaves and stir through the sauce at the end of cooking. Season more to taste if necessary.Add in the cooked cauliflower. Serve with rice, naan or poppadoms and a sprinkle of sliced almonds and fresh coriander.