In a large serving bowl, combine the chilled cooked brown rice, raisins, toasted cashews, thinly sliced carrot, and diced apple.
Toss gently to mix everything together.
In a separate medium bowl, whisk together the plain yogurt, mayonnaise, curry powder, minced garlic, fresh ginger, and cayenne pepper until smooth.
Pour the dressing over the rice mixture and toss until everything is evenly coated.
Taste and add a pinch of salt if needed.
Cover and chill for at least 2 hours to allow the flavors to meld.
Just before serving, place the fresh spinach leaves in a bowl and toss with the vinaigrette to lightly coat.
Arrange the dressed spinach on a large platter or on individual plates. Spoon the chilled rice salad over the bed of spinach and garnish generously with the toasted coconut.
