Leftover Roast Beef Curry

5 from 10 votes

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…

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 748kcal

Author Eb Gargano

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

To make this with steak, heat a griddle or frying pan until smoking hot. Meanwhile lightly coat the steak with oil. Place the steak on the hot pan and cook for 1 minute each side. Lower the heat and cook the steak for 1-2 minutes each side, depending on thickness.

Remove the steak from the pan and allow to rest for 5 minutes, then chop into bitesize pieces.

Make the curry as above and then add the steak pieces to the curry instead of the leftover roast beef.

Nutrition information is approximate and meant as a guideline only.

Nutrition