Korean curry rice - a classic homey dish.

1. Dice the potatoes, onion, and carrot.
2. Mince the garlic cloves and chop the scallions.
3. In a pot or pan, heat up 2 tbsp oil on medium heat.
4. Cook the onions and garlic for 1-2 minutes.
5. Mix in the potatoes and carrots and cook for 2-3 minutes.
5. Once the potatoes and carrots are partially cooked, add the water.
6. Toss in the instant curry cubes and mix well.
7. Turn the heat to low and cook down until your desired thickness.

*Note: if the curry is too thick, add some water to loosen it.

8. Serve over a bed of rice and garnish with scallions.
9. EAT UP.