"Curry" as a culinary term, is so elastic it doesn't really have much meaning in the cuisines to which "curries" are native. There's such a huge variety of dishes that fall under the term it's hard to give a coherent answer -- without at least mentioning the caveat. That out of the way, I think I know what you mean.
Although they're an excellent choice to go with some Szechuan style dishes, not many traminers (or dry rieslings, the other perennial choice) would stand up to anything but the lightest curries -- perhaps for Thai and some Japanese styles. You don't need the floral/spicy notes though. They won't compliment the curry so much as get lost. Any light, crisp white wine should be okay; e.g., pinot grigio (or gris), frascati, sauvignon and so on. A wine spritzer or wine cooler would do OK, even one made with vermouth or Lilet -- or for that matter, a Campari and soda. Curries tend to dominate, while wine prefers a partnership. Basically you're best bet is something else.
Beer for sure. There's one national beer in particular which does well with Indian curries: MGD (Miller Genuine Draft). Because of its intensely yeasty aroma even when very cold, it's sort of like liquid naan. Tecate (in the can), along with lime and salt (in the usual Mexican way called "tres amigos), is good with curry along with just about any other Mexican beer. Any other good lager, such as one of the Japanese "Drafts." IPAs, ESBs, anything with heavy bitters would be fine -- but if you like the beer because of any complexity forget it. I'd stay way from Budweiser which is surprisingly good with Chinese food, but not otherwise. No porters or stouts.
A sake good enough to serve cold, but not expensive -- perhaps something by Sho Chiku Bai. Chilled nigori sake would be an excellent choice.
Hard liquors aren't always good choices to go with food, but curry can take care of itself. Fairly dilute brandy and soda; rum and soda; rum and tonic; mojitos (excellent!); gin and tonic. The Korean herb wine/liqueur called Bek Se Ju. Soju is a Korean liquor that would do well, but it isn't wine and it will get you drunk; soju and 7-up. I've never tried ouzo or raki with curry, but very cold and dilute it should be okay. Anise seed is a very popular after-dinner nibble, so it's not too far afield. Worth a try.
The thing about putting together particular foods and beverages is to have some sense of their respective, individual characters. Going back to the traminer pairing -- it's generally considered a good partner with spicy foods -- so it seems reasonable to serve with a curry because the curry sasoned dishes tend are always spicy. But curries tend to be complex, heavy and (as I said) overwhelming. Lighter, spicy dishes interact well with traminer's sweet/acid/floral. But even a relatively mild (say "Madras") masala will wipe out the floral-spiciness and you risk a cloying rather than cleansing effect with the sweetness. That's why something crisper and lighter would do better. Sure, it's varietal character would be lost altogether, but at least it would refresh.