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Answerman - Why Do People Make Curry Rice When Camping?

Mr. Oshawott wrote:

I wonder what are the best vegetables that would offset some of the spiciness of some curry, if any?

Coconut, if you consider it a vegetable. It will drastically affect the flavor though.

Capsaicin directly bonds to pain receptors, so the best way to reduce the spiciness is to chemically change it to something else. The very act of cooking destroys some of the capsaicin (which is why raw peppers are so much spicier than when cooked). Milk also contains some substances that chemically react to capsaicin, even when bonded to pain receptors, which is why it's so widely consumed as a complement to very spicy foods.

And watching Chie and Yukiko's new improvisations for ingredients at the grocery store was already warning flags for the guys.