A deliciously easy way to use up your roast beef leftovers, this Leftover Roast Beef Korma can be whipped up in under 30 minutes – perfect for busy weeknights! No leftovers? No problem! This easy korma can be made with rump steak instead.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Eb Gargano
2tablespoonsolive or rapeseed oil
500gleftover roast beefchopped into small pieces (see notes)
2cmpiece of gingergrated
2garlic clovesgrated or crushed
½teaspoonchilli flakes(or to taste)
400mltin coconut milk
1tablespoonfresh coriander (cilantro)chopped (plus extra for garnish)
Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
Add roughly ¾ of the coconut milk and all of the beef, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
After 10 minutes, add the ground almonds and chopped coriander (cilantro) and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
If you don’t have any leftover beef, simply pan fry 2 rump steaks in a medium-hot pan for 3 minutes each side (or to your liking). Rest for 5-10 minutes, then chop into small pieces and add to the recipe for the last 5 minutes of cooking time.Suitable for freezing.Nutrition information is approximate and meant as a guideline only.