Got some leftover roast beef and wondering what to do with it? How about this delicious Leftover Roast Beef Curry? It’s quick, easy and super tasty. No leftover roast beef? No problem! Read on for how to make this easy beef curry with steak instead…
I LOVE a beautiful joint of roast beef…but it is so easy to end up with leftovers hanging about in the fridge…of course you could eat them cold with vegetables and potatoes, or have roast beef sandwiches…but one of my favourite things to do with leftover roast beef is turn it into a delicious curry.
And the best thing about using leftovers is it means making a beef curry is much quicker and easier than if you were starting from scratch – it only takes 30 minutes, perfect for a busy week night…and, of course, using roast beef means it tastes amazing!
I have used red peppers and sweet potato to bulk this curry out and make my leftovers stretch further, but you can use extra meat if you prefer or alternatively use a tin of chickpeas and / or some leftover cooked vegetables instead.
Love the look of this curry but don’t have any leftovers? No problem you can make this beef curry with steak instead – decadent I know – but worth it! Beef steak curry is utterly wonderful. And not as expensive as it might sound – served as part of a curry like this, with rice and naans, 2 small steaks will stretch to feed 4.
Simply start by cooking your steak in the normal way, and resting as you would normally do too (instructions for how I do it below in the recipe), then chop the steak into small pieces and throw them into the curry a couple of minutes before the end.
Alternatively you can make this curry with other leftover meats – leftover roast lamb and leftover roast chicken work particularly well. Or turn this into a vegetarian curry by using leftover cooked vegetables instead.
More ideas for roast beef leftovers…
Need more ideas? Check out my other leftover roast beef recipes!
Leftover Roast Beef Curry
- 2 tablespoons olive oil
- 2 onions (red or white), diced finely
- 4 cloves garlic
- 2 cm ginger
- ½ - 1 teaspoon chilli flakes or to taste
- 2 teaspoons cumin ground
- 2 teaspoons coriander ground
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 2 tablespoons tomato puree
- 1 small sweet potato (roughly 250g / 9oz), chopped into 1cm / ½ inch cubes (ish!)
- 1 red pepper chopped into 1cm / ½ inch chunks (ish!)
- 1 tin coconut milk
- Salt and pepper to taste
- 600 g leftover beef chopped into bitesize pieces (or 2 x 300g steaks – see notes)
- Juice of half a lime plus extra for garnish
- 2 tablespoons fresh coriander/cilantro plus extra for garnish
- Rice and / or naans to serve
- Place the onions and olive oil in a wide, deep saucepan or frying pan and cook gently over a low heat for 5 minutes or until soft, but not brown. Stir occasionally.
- Add the garlic, ginger, chilli flakes and all the spices and cook for 1 minute – add a splash of water if it gets too dry.
- Add the tomato puree and stir to combine, then add the sweet potato, red pepper, coconut milk, salt and pepper. Cover with a lid and simmer for 10 minutes until the sweet potato is soft.
- Add the beef and cook for a further 3-5 minutes until the beef is piping hot all the way through (but don’t overcook!)
- Add the juice of half a lime and the coriander leaves and stir.
- Serve with rice and/or naans and use the extra limes and coriander as garnish.
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
Love beef? Check out my collection of Easy Peasy Beef Recipes…
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