Curry in a Hurry

This uses up all the leftovers in the fridge and then some!
prep 10 min
cook 40 min

-2 green bell peppers cubed
-half bag of baby carrots
-a few garlic cloves minced
-2 medium onions, cubed
-4-5 medium potatoes cubed
-3 chicken breasts, cubed and browned
-1 can curry paste (massala? brand)
-1 can coconut cream (or milk, I had cream in the house)
-some spring onion sprigs to top off

1. toss onions and garlic in some oil to brown, then add other veggies, layer can of curry and coconut cream to cook in
2. brown the chicken in a pan, then add to the curry mixture
3. top with a bit of paprika, more cumin and tumeric for added flavor
4. simmer for 30 minutes
5. top with some spring onion
6. layer on top of white rice to serve!

Good pantry items: potatoes, onions.
Good fridge items: carrots, peppers (they both tend to last a long time.

I made this without any new stocked ingredients (same as the previous tofu soup) but it's cuz I have a well stocked pantry!