Preheat oven to 240 degrees.
Place all the curry paste ingredients into a food processor and blitz until smooth.
Heat a couple of tablespoons of rice bran oil in a large saucepan over a medium to high hear. Add the yellow mustard seeds, and once they start to pop, throw in the curry leaves. Be careful as once the curry leaves hit the oil, they will spit. Stir in for 10 seconds or so.
Once fragrant, add the curry paste and red onion to the pan, and reduce heat to medium. You want to cook the water out of the curry paste which will take about 10 minutes or so, so stir the pot until you start to see the oil split from the paste. Once split, pour in the coconut cream and bring the mixture to a simmer. Reduce the liquid by about half.
While this is happening - prep the cauliflower. Cut into golf ball sized florets and give them a coating of oil and salt. Place onto an oven tray lined with baking paper and place into the hot oven for around 10 minutes or until you have good colour on the cauliflower and the stems are just tender.
Once the liquid has reduced by about a quarter, add in the tomatoes and the dried currants and simmer for a further 5 minutes until the cherry tomatoes start to soften. Turn the heat off and season with the fish sauce, lime juice and sugar. Please taste as depending on how much the sauce has reduced, you may need to add more to balance. Add in the cauliflower and give it a quick stir.
To serve, top the curry with some coconut yoghurt, coriander and mint leaves. This dish goes great with brown rice and naan bread.
Image courtesy of Kitti Gould