Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-size pieces. Peel the red onions and slice them into thick wedges. Tip both into a large roasting tin.
Add 1 tbsp mild curry powder to a bowl. Peel and grate in the garlic and ginger. Crumble in the coconut cream. Halve the chilli, flicking out the seeds and pith if you prefer less heat, and finely chop it. Stir the chilli into the bowl along with 1 tbsp olive oil and a pinch of salt and pepper.
Pour the coconut and spice mix over the tin of veg and stir to coat. Slide the potatoes and onions into the oven and roast for 15 mins.
Halve the red pepper and scoop out the pith and seeds. Slice the pepper into thin strips. When the veg have roasted for 15 mins, add the pepper to the roasting tin and turn everything over. Slide back into the oven for 15-20 mins, till the potatoes are tender and golden brown.
While the veg roast, tip the yogurt into a small bowl. Squeeze in the juice from half the lemon. Season with a little salt and pepper and stir to make a sauce.
When the veg are cooked, tip them into a large bowl, making sure to scrape in any spices left in the tin. Fold through the baby leaf spinach. Spoon in half of the yogurt sauce and stir to dress.
Pile the spiced potato salad onto 2 warm plates and serve with the remaining yogurt sauce.