We usually eat this curry over white rice cooked with a bit of ground coriander, but it’s also great in a roti (a wrap, essentially) or you can definitely eat it as is. One of the tricks I use to making this dish so easy is using my favorite frozen veggies.
Although frozen veggies aren’t great when roasted (or served on their own at all, if we’re being honest) the perfect way to use them is in soups and stews, and curry is very similar to a stew. The mix I use has carrots, cauliflower, broccoli, and green beans.
If you have picky eaters in the house, I bet they’ll barely notice the veggies in there! They soak up all that delicious curry flavor and make it pretty hard to complain. You can absolutely use fresh veggies if you prefer!