- 500g potatoes
- 2 red onions
- 1 tbsp mild curry powder
- 2 garlic cloves
- A thumb of ginger
- 50g coconut cream
- 1 chilli
- 1 red pepper
- 150g yogurt
- 1 lemon
- 50g baby leaf spinach
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into small, bite-size pieces. Peel the red onions and slice them into thick wedges. Slide both into a large roasting tin.
- 2.
Spoon the curry powder into a bowl. Peel and grate in the garlic and ginger. Crumble in the coconut cream. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop the chilli (use half if you want to make it milder). Stir the chilli into the bowl along with 1 tbsp oil and a pinch of salt and pepper.
- 3.
Pour the coconut and spice mix over the potatoes and onions and stir well, till coated. Slide into the oven and roast for 15 mins.
- 4.
Halve the pepper and scoop out the pith and seeds. Slice the pepper into thin strips. After the potatoes have roasted for 15 mins, stir the pepper into the roasting tin and turn everything over. Slide back into the oven for a further 15 mins, till the potatoes are tender.
- 5.
While the veg roast, tip the yogurt into a small bowl. Halve the lemon and squeeze in the juice. Sprinkle in a little salt and pepper and stir to make a loose sauce.
- 6.
When the veg are cooked through, tip them into a large bowl, making sure to scoop in any spices left in the tin. Toss with the spinach leaves. Spoon in half of the yogurt sauce and stir till evenly coated.
- 7.
Pile the spiced potato salad onto warm plates and serve with dollops of the remaining lemon yogurt.
