Inspired by a Sri Lankan friend, this is a wonderful curry if it's a tight week at home. You replace the meat with some bacon instead. If you're vegetarian or vegan, I would suggest substituting the meat with some extra vegetables such as carrots, parsnip or for something really exotic, use green jackfruit in brine from a can which can be purchased from an Asian grocer and tastes like meat and cooks in the same way.
This is the one I use in Australia and you just chop it up and fry just like you would any other meat in this recipe.
I also top my curry with some home made chili conserve I make myself, but that is optional and it is because I love spicy food. Sometimes the curry powder in the curry isn't hot enough for me but each to their own. My kids wouldn't eat it if I made it any spicier than it already is.