Leftover Roast Beef Curry

Name: Leftover Roast Beef Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 2 onions; 4 cloves garlic; 2 cm ginger; ½ - 1 teaspoon chilli flakes; 2 teaspoons cumin; 2 teaspoons Coriander; 2 teaspoons Turmeric; 2 teaspoons paprika; 2 teaspoons garam masala; 2 tablespoons tomato puree; 1 small sweet potato; 1 red pepper; 1 tin coconut milk; salt and pepper to taste; 600 g leftover beef; Juice of half a lime; 2 tablespoons fresh coriander/cilantro; Rice and / or naans to serve

User Reviews

5.0

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
748 kcal
Course
Main Course
Cuisine
Fusion, Indian, British

Leftover Roast Beef Curry

Nash Knight

Report

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…

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 748kcal (37%) Carbohydrates 26g (9%) Protein 30g (60%) Fat 59g (91%) Saturated Fat 31g (155%) Cholesterol 106mg (35%) Sodium 165mg (7%) Potassium 1101mg (31%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 10495IU (210%) Vitamin C 46.6mg (52%) Calcium 91mg (9%) Iron 8.4mg (47%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 748 kcal

% Daily Value*

Calories	748kcal	37%
Carbohydrates	26g	9%
Protein	30g	60%
Fat	59g	91%
Saturated Fat	31g	155%
Cholesterol	106mg	35%
Sodium	165mg	7%
Potassium	1101mg	23%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	10495IU	210%
Vitamin C	46.6mg	52%
Calcium	91mg	9%
Iron	8.4mg	47%