Improvisational Cooking

For dinner. (I picked up a 5-pound bag of potatoes yesterday for 99¢.)

potatoes, chunked
sweet red pepper, chunked
carrots, sliced
onion, sliced
minced garlic (or garlic powder)
curry powder
canola oil or butter
chicken broth
salt to taste

Sweat the onions and red pepper with a salt in a little oil over medium heat. Add garlic and curry powder liberally and stir. Add carrots, potatoes, and butter, and stir. Pour in chicken broth, almost enough to cover the veggies. Bring to a simmer and cover. Simmer, stirring occasionally, until veggies are tender and sauce is slightly thickened. Taste it midway through the cooking and add salt or curry if needed.