Heat the wok until very hot, add the oil and swirl it around. Stir-fry the curry paste for 3 minutes, or until fragrant. Add the currants, ginger, spring onion and cauliflower. Stir-fry for 4-5 minutes, adding about 1/3 cup water to moisten. Cover and steam for 1-2 minutes, or until the cauliflower is tender. Season with garlic, Celtic Sea Salt and pepper, and drizzle with the sesame oil. Toss the toasted walnuts and cashews through the cauliflower mixture. Serve sprinkled with sesame seeds.