Leftover Roast Beef Korma
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
484 kcal
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Course
Main Course
Leftover Roast Beef Korma
Description
The dish begins with softened onions cooked slowly to develop sweetness, to which grated ginger, garlic, and the blend of spices are added and briefly cooked to release their aroma. Part of the coconut milk with the chopped roast beef is added and brought to a simmer for about 10 minutes, allowing the beef to warm through and absorb the flavorful sauce. Ground almonds are stirred in at the end to thicken the curry and add a subtle nuttiness, while fresh cilantro provides a bright garnish.
This korma uses leftover roast beef, making it a convenient way to repurpose cooked meat into a comforting curry. It is suited for serving with rice or naan to complete the meal, offering a balanced combination of creamy coconut and savory spices.
The recipe notes suggest pan-frying fresh rump steaks if leftover beef is unavailable, and highlight that the curry freezes well for later enjoyment. Nutritional information is approximate and meant for guidance.
Ingredients
- 2 tablespoons olive oil or rapeseed oil
- 1 onion sliced finely
- 500 g roast beef chopped into small pieces (see notes, leftover
- 2 cm ginger grated, piece
- 2 garlic grated or crushed, cloves
- 1 teaspoon Turmeric
- 2 teaspoons garam masala
- 1 teaspoon cumin ground
- ½ teaspoon chili flakes or to taste
- 400 ml coconut milk tin
- 3 tablespoons ground almonds
- 1 tablespoon cilantro chopped (plus extra for garnish, fresh
Instructions
- 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.
Notes
- If fresh beef is preferred, pan-fry rump steaks for 3 minutes per side, rest, then chop to use instead of leftover roast beef.
- This curry freezes well, making it a convenient dish to store and reheat later.
- Nutrition details are approximate and intended only as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 88mg | 29% |
| Sodium | 115mg | 5% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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