The thing I love about curries is that there isn't really a vegetable I don't like in one. Bell peppers, cauliflower, broccoli, green beans, snap peas, zucchini... The list goes on and on! Use your imagination (or whatever you have in the veggie drawer) and rock out! TIP: while dark leafy greens like spinach, watercress and arugula are good sautéed, stay away from other tender lettuces like romaine or little gems. Those will just end up soggy in a heavy simmer sauce. If you want to use up lettuces that are getting wilty, stir fried lettuce is the jam.