Preheat the oven to gas 7/220C/425F.
Keep the tomatoes whole and drizzle the oil over them. Toss them in the oil and the salt and then put then on a baking tray in the top of the oven for about 15 minutes, or until starting to char.
While they are cooking, make the rest of the curry. Heat the oil in a large pan or wok. Fry the onion, mangetout and peppers, on a medium heat, for about 5, until they have started to brown. Add the curry leaves and stir those in.
Now put in the sliced cabbage and mix through. Cook for a minute or two, add the lemongrass and garlic and give it another couple of minutes. Now put a lid on the pan and cook the curry in its own steam for 5 minutes, or until the cabbage is cooked through.
Take off the lid and put in the carrot strips, now add the spices and the salt and stir through. Allow to cook for a couple more minutes, until the carrot has softened, but isn’t overcooked.
In a separate frying pan, dry-fry the almonds for about 2 minutes, stirring them frequently, to allow them to toast and the flavour to come through.
Serve the cooked curry in a large serving bowl. Pour in the roast tomatoes, then add the almonds and the chopped parsley. Finally, top with the pomegranate seeds. Mix in and serve immediately with rice.