About this recipe:This ideal side dish could accompany your chicken dish, or could be among one of many tapas dishes in your spanish themed course. It is simple, but flavourful, and the textures are amazing.
Preheat the oven to 180 C / Gas 4 and cut the potatoes into cubes about 2 to 3cm big (you may decide, bearing in mind they will shrink in the cooking process). Lightly splash a baking tray with olive oil and put the cut potatoes on the tray. Toss a little oil on the potatoes and put in the oven, until cooked through, crispy and golden.
While the potatoes are cooking, put the 2 tins of chopped tomatoes in a pot. Roughly chop the red pepper and throw it in the pot with the tinned tomatoes. Crush the 3 cloves of garlic and roughly chop the half of an onion; add that to the pot. Add the curry paste and season with salt and pepper.
Leave to cook until the pepper is soft; then and only then may you add the fresh basil. Remove the pot from the heat once the basil has wilted.
This is optional, but if you choose not to, then you may have to cut your ingredients more finely: Pour the tomato mix into a blender (or you may use a hand held blender) and blend until it is pureed.
Mix the roasted potatoes and the tomato mix together until well combined. Serve hot.