Mix the yellow curry paste and Greek yoghurt and season with salt and pepper. Marinate the chicken thighs in the yoghurt mixture overnight or for at least 4 hours.
Preheat the oven to 180°C.
Slice the potatoes and tomatoes in half, cauliflower into florets, and the red onion in wedges.
Place the potatoes, cauliflower, and red onion in a large oven dish. Toss with olive oil, salt, and pepper. Remove the chicken from the marinade dish and add to the dish with the vegetables. Roast in the oven for 30-35 minutes until golden brown and cooked through.
Add the tomatoes to the dish after 15 minutes.
Finely chop the coriander and mint.
Serve with toasted shaved almonds and the chopped herbs.
