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Leftover Roast Beef Curry
5 from 20 votes

Leftover Roast Beef Curry

Leftover Roast Beef Curry transforms tender chunks of beef with sweet potato, red pepper, and aromatic spices simmered in coconut milk. The dish balances warming spices like cumin, coriander, turmeric, and garam masala with fresh ginger, garlic, and chili flakes for heat. It’s a hearty, comforting curry served with rice or naan, using leftover beef to create a flavorful new meal.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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!)
  5. Add the juice of half a lime and the coriander leaves and stir.
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 748

% 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.