Rather than plain rice you could do a pilaf (flavoured rice dishes that are absorption cooked). I used to do a cashew nut one which is gorgeous with a mild, fragrant curry.

I can't remember exactly what it had in it, I think it was one finely chopped onion sauted in ghee, curry leaves, cashews and either fenugreek or mustard seeds (dry fry them first until they start to pop, then remove them for a minute and add them with the onion), a little bit of either ground cumin, coriander or garam masala (I'm pretty sure it was garam masala), 1 1/2 cups of basmati - lightly fried, then add enough water to just cover. Sprinkle about 1/4 teaspoon of saffron threads over the top (this gives some yellow and some white grains, very pretty), then cover tightly and reduce to a really slow simmer for about 20 minutes. Do not open or stir during this time. Turn off the heat, fluff with a fork, recover and leave to stand for five minutes. I think that was the recipe, it's been years since I made it. There may have been some finely chopped fresh coriander added with the water too.

There are heaps of different pilaf recipes around - this one was great because it was buttery and warm and nutty in flavour, which complemented the fragrance of a mild curry without being sweet itself.

Otherwise, what about a dhal? Especially good if served with roti, naan or paratha bread and a few different sambals (eg, banana and shredded toasted coconut; tomato, red onion, chilli and lime juice; mango, cucumber and chopped fresh coriander are all good).

Yum, now I want curry.