Leftover Roast Beef Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
748 kcal
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Course
Main Course
Leftover Roast Beef Curry
Description
Leftover Roast Beef Curry starts by gently cooking diced onions in olive oil until soft. Fresh garlic, ginger, chili flakes, and a blend of ground spices including cumin, coriander, turmeric, paprika, and garam masala are added and briefly cooked to release their aromas. Tomato puree is stirred in before adding sweet potato cubes, chopped red pepper, and coconut milk. The mixture simmers until the sweet potato becomes tender.
Tender pieces of leftover roast beef are folded in towards the end, warmed through without overcooking to maintain their texture. A squeeze of fresh lime juice and chopped cilantro finish the curry, adding brightness and herbaceous notes. The curry is designed to be served with rice or naan, allowing the rich, spiced coconut sauce to complement the starch.
The recipe also includes an alternative preparation method using fresh steak by searing it briefly and adding it at the end of cooking. This curry offers a way to minimize waste and enjoy a complex flavored, home-style curry with familiar chilled beef ingredients and vegetables.
The dish yields about 6 portions and nutrition details are approximate guidelines. Leftover or freshly cooked beef can be used depending on availability.
Ingredients
- 2 tablespoons olive oil
- 2 onion red or white), diced finely
- 4 cloves garlic
- 2 cm ginger
- ½ - 1 teaspoon chili 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 sweet potato roughly 250g / 9oz), chopped into 1cm / ½ inch cubes (ish!, small
- 1 red pepper chopped into 1cm / ½ inch chunks (ish!)
- 1 coconut milk tin
- salt to taste
- black pepper to taste
- 600 g beef chopped into bitesize pieces (or 2 x 300g steaks - see notes, leftover
- lime plus extra for garnish, juice of half a lime
- 2 tablespoons cilantro plus extra for garnish, fresh, or coriander
- rice and/or naans to serve
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 prepare with fresh steak, sear it quickly on high heat, then reduce heat to cook to desired doneness before resting and chopping into pieces.
- Add seared steak pieces at the end of the curry cooking process instead of leftover beef to avoid overcooking.
- Nutrition information serves as an estimate only and may vary based on ingredients and portion sizes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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