Peel and chop the potato into about equal pieces (roughly 1.5 cm in width) and soak in water (prevents oxidation)

Chop celery, carrot and onion into about equal pieces (roughly 1.5 cm in width)

Smash and slightly mince garlic

In a large pot, put oil and high heat. Put a small piece of onion into the pot and when it starts to bubble, then add the garlic and onion and sauté for about 2-5 minutes

Add the celery, carrots, and potatoes and mix for about 5 minutes

Add water to cover the vegetables

Lower the heat to medium high and add 2 tablespoons of curry powder and crushed red pepper to taste

Mix and wait for the curry to boil

EXTRA STEP: If your curry is too watery, you can use small amounts of corn starch to thicken the curry, but you can always boil off the water. It also works inversely. If your curry is too thick, you can add water to make it moister and thinner.

Add the June Beetles and mix

Serve with rice or noodles and enjoy!