Korean Curry Rice

0 Peel the potatoes and carrot.
1 Chop the potatoes, carrot, and onion into bite sized chunks. 
2 Mince the garlic cloves and chop the scallions.
3 In a pot or pan, heat up 2 tablespoons oil on medium heat.
4 Add the onions and garlic and cook for 1-2 minutes.
5 Mix in the potatoes and carrots and cook for 2-3 minutes.
6 Once the potatoes are partially translucent, add the water. 
7 Bring to a boil and add the instant curry cubes. Mix well.
8 Turn the heat to low and cook down, about 10 minutes or until the desired thickness.*Note: If the curry is too thick, add some water to loosen it up. If the curry is too loose, cook it down to let it thicken.
9 Serve over a bed of rice and garnish with scallions.