Leftover Roast Beef Curry

Leftover Roast Beef Curry with a touch of coconut milk, a delicious curry recipe that is ready in about 30 minutes. It's easy to make, it's full of flavour, and it goes down well with the whole family. As good as a classic beef recipe, but a lot quicker.

After a great roast beef, leftovers are the next best thing. No need to throw away perfectly good food, when there are so many ways to use up some nice beef. And this curry is absolutely amazing.

I do love some good old beef curry that is slowly cooked from scratch to perfection, but this leftover beef curry takes only 30 minutes to make with a few simple ingredients you most probably have around already.

I was planning to use yogurt for this recipe, but realised at the very last minute that I had none, so decided to use some coconut cream that I had left from another dish I had prepared the other day. What a winner that was! The coconut touch made the curry sauce so much more flavourful, and it balanced nicely the earthy spices.

I  used canned chopped tomatoes, but if you have some fresh tomatoes that are fully ripe and delicious, they will be perfect for this recipe. In winter time I prefer the canned ones though, as the fresh ones are not as great when out of season.

Jump to:

• Ingredients needed to make leftover roast beef curry
• Variations
• Step-by-step photos and instructions
• Expert tips
• Other leftover roast beef recipes
• Leftover Roast Beef Curry

Ingredients needed to make leftover roast beef curry

• leftover roast beef - diced
• onion
• garlic
• ginger - fresh, finely copped, ginger paste also ok
• mild curry powder - or spicy if you like
• turmeric
• ground ginger
• ground cumin - or cumin seeds
• chopped tomatoes
• coconut cream - or coconut milk
• vegetable oil
• salt &  ground black pepper
• fresh coriander or parsley to garnish

Variations

The amount of sauce needed depends entirely on how much roast beef you have left. I had 2 cups of diced leftover beef, for which I used a tin of chopped tomatoes and half a cup of coconut cream. If you have more beef, you can increase the amount of tomatoes and coconut.

Now, it also depends how much curry sauce you usually like, I like my curries with quite a bit of sauce, I love dipping some nice flatbread in it.

Step-by-step photos and instructions

• peel and chop the onion, garlic and ginger
• fry the onion until soft, add the ginger, garlic and spices, and cook for 30 seconds to release their fragrance

• add the chopped tomatoes and coconut cream (or milk) together with the beef and half a cup of water
• place the lid on and cook for 15-20 minutes until the sauce thickens
• season with salt and pepper, and garnish with fresh parsley or coriander

Expert tips

If you do want to use yogurt though, this can be added towards the end once the sauce has thickened. Make sure the yogurt is at room temperature, otherwise it will curdle. If it's still cold, add a few tablespoons of the hot sauce to it, mix it well, then add it to the pan.

Any leftover veggies can be added too, root vegetables would be particularly nice to up the nutritional value and add even more goodness. Otherwise fresh ones can be used as well just after the spices have been added. Peppers of any colours, carrots or squash are a few veggies that work well here.

Any other leftover meat can be used instead of beef, chicken, pork or lamb are some great options here. Do give it a try, it' quick, it's very easy to make, and so delicious too!

Other leftover roast beef recipes

If you’ve liked my LEFTOVER ROST BEEF CURRY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.