Indian curry: rice and / or homemade naan. Rice is usually basmati, but sometimes I'll ring the changes with a pilau. Occasionally onion bhajis or poppadoms (we call them Poppydoms here, as my much loved and missed tortie *adored* the damn things). Also saag aloo, which is a great way of using up leftover potatoes. Oh, and not to mention a raita made with plain yoghurt, mint, salt, pepper and an unholy amount of garlic... Leftover curry is good dumped on top of a jacket potato or shoved into pastry to make an impromptu pie - not exactly kosher, but who cares.
Chinese / Japanese curry: plain rice mostly, but is also good with a proper egg fried rice. Maybe the odd prawn cracker to dunk. Noodles (rice / wheat / bean starch) are also good. Plus steamed greens, beans, broccoli etc.
Thai / Malaysian curry: plain rice or rice / bean starch noodles. Plenty of steamed or stir fried veg with sesame & soy.