Preheat oven to 350°F. Spread almonds in a single layer on cookie sheet, and bake until golden, shaking pan occasionally, about 5 minutes. Increase oven temperature to 425°F.
Trim leafy greens from carrots, rinse, and set aside. Place carrots on a rimmed baking sheet and toss with oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Roast, tossing occasionally, until golden and tender, about 30 minutes.
While carrots roast, mix curry powder and remaining 1/4 tsp. salt and pepper into yogurt. Spread yogurt on a serving platter or plate.
Arrange roasted carrots over yogurt and top with toasted almonds and a few leafy greens as garnish. If desired, sprinkle pomegranate arils overtop, and finish with a drizzle of olive oil.