What can I use instead of rice with my curry?

I think potatoes are wonderful in Curry! Yummy! (chef/30 years)

Here’s a good recipe with Lamb

Lamb and Potato Curry
6 servings

Ingredients:
1 large onion, chopped
6 cloves garlic, minced
1 jalapeno pepper, minced
1/4 cup vegetable oil
1 (1 1/2 pound) boneless lamb shoulder, cut into 1-inch cubes
1 (16 ounce) can whole tomatoes (with liquid)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
3 medium potatoes, quartered
2 cups water
2 tablespoons vinegar
Snipped fresh cilantro

Cook and stir onion, garlic and jalapeno pepper in oil in Dutch oven until onion is tender. Add lamb. Cook and stir over medium-high heat until lamb is light brown, about 15 minutes; drain fat. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.

Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes. Sprinkle with cilantro.

Sure, slice or dice boiled potatoes or turnip, or just mash them up.
You could even use pasta or egg noodles, there’s no rules.
Couscous is probably the closest thing to rice.