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Heat 2 Tbsp oil in a large saucepan over medium-high heat. Add onion, garlic and ginger, and cook for 3-4 minutes, stirring, until fragrant.
Reduce heat to medium, then add spices and carrot, and cook for 7-10 minutes, stirring often, until carrot is beginning to soften. Watch that the spices don’t burn - if they get too toasted, add a splash of water.
Add the almonds and 1 cup of water. Simmer for 10 minutes, until almost all the liquid has dissolved. Transfer to a blender along with tomatoes, coconut milk, maple syrup or honey, vinegar, salt and chilli powder. Blend until smooth.
Wipe out your pan and return to the heat. Add remaining 2 Tbsp oil and set over medium high heat. Add cauliflower. Cook for 7 minutes, stirring often, until beginning to catch. Add the curry sauce along with 1 cup of water, and simmer until reduced by half - about 10-15 minutes.
Serve hot, drizzled with coconut milk and sprinkled with chopped roasted almonds.