We use this particular curry sauce as it reminds us of home and my mother in law's cooking which never fails to impress. Here's what we used for our veggie curry:
Chopped butternut squash
Chopped sweet potato
Sugar snap peas
The veg is all chopped and boiled or steamed until al dente then poured into a saucepan with the curry sauce. The rice is boiled according to instructions and within 25 minutes you have a really tasty veggie curry which I guarantee you needs no meat whatsoever. As long as you're using thick veg like butternut squash you get a really hearty meal perfect for cold January nights.