Just experiment with other spices such as cumin, turmeric, mustard seeds, fennel seeds, fenugreek, paprika etc . My formula is - fry some onion, garlic and ginger in oil until softened/starting to brown. Add your preferred ground spices and stir fry for 30 seconds. Add meat/veg and some salt and stir fry for a couple of minutes. Cover with water, tomatoes, coconut milk or a mixture of these liquids. Simmer until meat/veg is tender. If making a fish curry make the sauce then cook the fish in the final few minutes.
And if you are really sensitive, watch out for garam masala - it usually contains ground coriander.
And finally,. try getting a bunch of curry leaves (from Indian grocers and some fancy supermarkets/greengrocers/delis) whicb lend a great flavour to curries and last forever in the freezer.