if you love curry, make it lighter. whether you used butter, ghee, or olive oil, try cutting out 1/4 of it the next time you make it. see how that tastes and as you get used to that lower level, cut it back by that amount again. i tend to make curries to clean out my fridge because they freeze so well and i rarely use more than a Tablespoon of olive oil [and sometimes less] to make them. my yield runs in the 6-8 cup range and the calories run under 200, and generally about 100 cals per cup.
the second part of making it lighter is bulking up on the veggies. try doubling at least one vegetable, if not two. again, if that works, try it again so that you're increasing the portion of vegetable without adding any more of the higher calorie items.
do the same with the rice, try cutting out 1/4 of the butter you add. make it a few times to get used to it and cut it down by that much again, and one more time if you can.
those three things are going to make that kind of meal that much more doable in your diet. and yes, i use the primary definition of diet, which is simply what one eats.
-google first. ask questions later.