Ah. Curries spike me. Technique?
Lol.
Choose with care!
It was in the tiny curry house just round the corner from work.
I (obviously) don't choose the breads, rices, poppadoms, chutneys or the sweetened gloopy or fruity sauces.
That meal was
Chicken shashlik (skewered cubes of chicken, onion and pepper, served with an unsweetened, non starchy veg sauce)
Saag paneer (spinach and cheese)
Brinjal bhaji (aubergine bhaji)
I think often the problem can be that a curry sauce may be mainly puréed onion, with potato, parsnip, sweet potato or other root veg. Sometimes with added sugar.
And if it has tomato, then they often add even more sugar!
I have a few 'safe' options that I go for, alongside the veg, which I have every time. The options include dry curries like bhuna and chicken tikka, sauce curries like butter chicken. I would avoid anything creamy or fruity, like chicken tikka masala, pasanda and korma - they are bound to be sweetened.