In a medium pan on medium heat, sauté the onion in a little oil for 2 to 3 minutes, before adding the ginger, garlic and a pinch of salt. Cook for another minute, then add the curry powder. Cook for 15 seconds, then add HALF the tomato and cook for a few minutes before adding the coconut cream and water. Bring to a simmer, then add the cauliflower. Cook for 10 to 15 minutes until cauliflower is soft and fully cooked. Blend until smooth, then return to the pan. Season well, taste and adjust seasoning, if needed.
Time to peel the pomegranate. Get a medium bowl of cold water ready. Cut through the skin as if you were going to cut it into 4 but not all the way through. Rip the pomegranate apart over the water. The seeds will sink to the bottom, then strain off the water and you’ll have the seeds ready to go. Here’s a video if you want to see how to do it.