Leftover Roast Beef Curry

This Easy Beef Curry Recipe is a fantastic way to turn Leftover Sunday Lunch Meat into another fantastically filling family meal.

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Roast Beef is one of my favourites. To be fair, I love all the roasts. There’s nothing better than sitting around the table after a busy week and sharing a massive, comforting and filling meal. The kids always enjoy a proper old fashioned roast too. Michael tends to be the first to finish. But, while I love lamb, pork, and chicken, beef is special. Roast Beef, big fluffy homemade Yorkshire puddings and plenty of roast veggies and potatoes, perfect. Even better, if you buy a big joint of beef, there’s always absolutely loads left to make this Leftover Roast Beef Curry.

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I love using leftover meats for a filling money meal. They’ve always been cooked the day before, so in a stew, casserole or curry, the meat cooks slowly until it’s so tender it melts in your mouth. It works perfectly with a rich, tasty sauce, which is why a curry is always perfect. My Leftover Lamb Curry is always a hit, and this is no different.

For this Leftover Roast Beef Curry, I’ve stuck to my Healthy Beef Curry Recipe, but with leftover meat. I think a healthy curry is ideal after an indulgent Sunday, so you can keep the calories down if you want to. Or, like me, you can undo it all with loads of rice, naan bread, and poppadoms. Oh, and don’t forget the mango chutney!

Cooking Leftover Roast Beef

When it comes to making a Leftover Roast Beef Meal, I tend to dice the beef into chunks on Sunday night, after we’ve eaten and it’s had chance to cool down. In the case of this Leftover Roast Beef Curry, I make the marinade at the same time, then just pop it all in the fridge in a sealed tub for the next day.

But, you might not want beef two days in a row. Your leftover beef will keep in the fridge for a few days. Or, if you wanted to, you could cook your Leftover Roast Beef Curry, place it into a sealed tub and freeze it for up to a month. Then defrost it thoroughly, and reheat slowly until it’s piping hot when you are ready to eat it.

Cooking with Low-Fat Yoghurt

I use low-fat or fat-free Greek Yoghurt for a Healthier Curry, but you can, by all means, use full fat. Just ignore my calorie count! If you do want to use low-fat yoghurt though, be aware that without the fat to bind things together, it can curdle slightly. Stop this by heating slowly at every step. Fry your marinaded beef over a low heat, and then keep the heat low as you add the other ingredients and bring it to a simmer. It’s much less likely to curdle when you heat it carefully.

Serving Leftover Roast Beef Curry

How do you serve a curry? I tend to go all out! I’m terrible. A curry, even a homemade fakeaway, is a treat, and should be treated as such! I go for Garlic Naan breads and rice. Poppadoms and dips too if I’m feeling extra decadent!

The Recipe

Leftover Roast Beef Curry served with rice
Print Recipe
4.92 from 12 votes

Leftover Roast Beef Curry

A yummy way to use up Leftovers!
Prep Time3 hrs
Cook Time2 hrs
Total Time5 hrs
Course: Main Course
Cuisine: Indian
Keyword: beef, curry, fakeaway, Leftovers
Servings: 4 People
Author: Donna

Ingredients

For the Marinade:

  • 150 ml Fat-free Greek yogurt
  • 500 g Leftover Beef Diced
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Turmeric

For the Curry:

  • 10 Sprays Fry-light spray (or a good glug of oil)
  • 1 Onion – Finely Diced
  • 1 Red Chilli – Finely chopped
  • 3 garlic cloves – Crushed
  • 1 inch Root Ginger – Peeled and grated
  • 2 tbsp Coriander
  • 1 tbsp Cumin
  • 6 Green Cardamom pods – Seeds of
  • 1 tsp Turmeric
  • 2 tsp Garam masala
  • Good pinch Freshly ground black pepper
  • 2 tbsp Tomato puree
  • 500 ml Beef stock
  • 400 g Tinned chopped tomatoes
  • 2 tbsp Lemon juice

Instructions

For the Marinade:

  • Put the diced beef into a large bowl or tub and add the fat-free yoghurt, cumin, coriander and turmeric.
  • Stir it all together well, cover and leave in the fridge for at least 2 hours but preferably overnight.

For the Curry:

  • Heat the cooking spray on a low heat on the hob in a large oven-proof bowl.
  • Add the marinated beef and fry gently for around 5 minutes
  • Add the onions, ginger, garlic, cardamom seeds and chilli and stir well.
  • Leave to cook for 5 minutes until the onions are starting to soften.
  • Add the coriander, cumin, turmeric, garam masala and pepper and stir thoroughly.
  • Cook for a further 5 minutes, while preheating the oven to 150 degrees.
  • Next, add the tomato puree, chopped tomatoes, stock and lemon juice, stir and bring to the boil slowly.
  • Place the lid on the dish and put in the oven.
  • Leave to cook for 2-3 hours.
Nutrition Facts
Leftover Roast Beef Curry
Amount Per Serving (4 Servings)
Calories 289 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Monounsaturated Fat 1g
Sodium 198mg9%
Potassium 603mg17%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 6g7%
Protein 38g76%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • Heat slowly to avoid cuddling if using low-fat or fat-free yoghurt
  • Check every 30 minutes, and add a little more water if needed
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, such as specific ingredients used, but I have endeavoured to be as accurate as possible.
Tried this recipe?Mention @donnadundasblog or tag #donnadundasblog!
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