We used to roast it with olive oil too, but this way is tasty, much less oily and quicker (tho' cubing it does take time and needs a great big knife).

With the curries, we often make a big batch and eat one portion, freeze another and sometimes even refrigerate a third. The curry usually improves for refrigeration overnight though freezing doesn't do a lot for the meat texture -- not a problem for a vegetarian, though!