Leftover Roast Beef Curry

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

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 (which make fab bubble and squeak if you’ve got any left!), perfect.

Roast dinner on plate
Stock Photo. Mine are not this neat and tidy!!

Even better, if you buy a big joint of beef, there’s always absolutely loads left to make this Leftover Roast Beef Curry.

I love using leftover meats for a filling Monday 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 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 with a few small changes.

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

Roast Beef curry on salmon coloured backing.

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 a 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.

Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

Can You Freeze Leftover Beef?

But you might not want beef two days in a row.

Your leftover beef will keep in the fridge for two days or in a sealed tub in the freezer for up to two months.

Top view of leftover roast beef curry in ovenproof dish. Rice, naan, poppadoms and mango chutney surrounding.

A Healthier Beef Curry

I use full-fat Greek yoghurt in my Leftover Beef Curry. I prefer the creamier flavour and generally find full-fat dairy easier to cook with.

To be honest, even will the full-fat yoghurt, I’d say this recipe is pretty healthy and balanced.

It’s certainly much better for you than a big greasy fakeaway.

But, if you are looking for ways to cut fat, or you just prefer the taste of low-fat or fat-free, feel free to swap for a Healthier Curry.

If you do want to use low-fat yoghurt though, be aware that without the fat to bind things together, it can curdle slightly. Reduce this by heating slowly at every step.

Fry your marinated beef over 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 gradually.

Bowl of served curry with rice. Naan and poppadoms round side, serving bowl leaving shot to top.

What to Serve with 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 bread and rice.

Poppadoms and dips, too, if I’m feeling extra decadent!

Why is My Beef Tough?

If you are cooking with leftover roast beef, in theory, after being cooked and then slow-cooked again in this curry, your meat should be beautifully tender so that it falls apart in your mouth.

Top view of bowl of served curry with rice, surrounded by condiments and sides.

If your beef is still quite tough, whether you are using leftover beef or fresh, it might be because you are cooking it too quickly.

Add some extra liquid, and cook for longer at a lower temperature. For tender beef, remember, low and slow.

Using Uncooked Beef

You could also use fresh uncooked beef for this curry instead of leftovers.

I recommend basic diced beef or stewing steak for a budget family meal.

Marinate the uncooked beef and leave it in the fridge overnight.

Then, make sure the beef is browned, perhaps cooking for a little longer before following this recipe.

How to Thicken a Homemade Curry

Bowl of served beef curry with rice and naan, shot from above.

I find that because this curry is cooked slowly, your biggest danger is that it will dry out, not that it won’t be thick enough.

But you certainly don’t want a watery curry.

If your sauce is too runny, move it onto the hob and simmer for longer if you’ve got time until it thickens.

If you are in a hurry, mix two tablespoons of cornflour with a little water until you’ve got a smooth paste, and stir this into your simmering curry.

If you haven’t got any cornflour, add one tablespoons of tomato puree, or more yoghurt, bit at a time, to your simmering curry, stirring through and giving it a chance to thicken your sauce before adding more if needed.

Bulking Out Beef Curry

Let’s face it, even with a big joint, there’s not always that much beef left.

We’re more likely to throw leftover meat away if we don’t feel there’s enough left to be worth saving. But this is still a waste, and there’s no need.

If you’ve not got as much leftover beef as you’d like to make a curry, bulk this recipe out by adding red peppers, diced sweet potatoes, diced white potatoes, lentils or chic peas, cauliflower or any other veg that you’d like.

Other Leftover Recipes

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Leftover Roast Beef Curry served with rice

Leftover Roast Beef Curry

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4.6 from 79 reviews

  • Author: Donna
  • Total Time: 5 hours
  • Yield: 4 People 1x
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Turn your Sunday roast leftovers into another filling and tasty family meal with this leftover roast beef curry!


Units Scale

For the Marinade:

  • 150 g Full-Fat Greek Yoghurt
  • 500 g Leftover Beef (Diced)
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric

For the Curry:

  • 10 Sprays Calorie controlled cooking spray
  • 1 Onion (Finely Diced)
  • 1 Red Chilli (Finely chopped)
  • 3 garlic cloves (Crushed)
  • 1 inch Root Ginger (Peeled and grated)
  • 1 tablespoon Coriander
  • 1 tablespoon Cumin
  • 1 teaspoon Cardamom
  • 1 teaspoon Turmeric
  • 2 teaspoons Garam masala
  • Good pinch Freshly ground black pepper
  • 2 tablespoons Tomato puree
  • 500 ml Beef stock
  • 400 g Tinned chopped tomatoes
  • 2 tablespoons Lemon juice


For the Marinade:

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

For the Curry:

  1. Heat the cooking spray on a low heat on the hob in a large, lidded oven-proof and flame-proof pan or dish.
  2. Add the marinated beef and fry gently for around 5 minutes uncovered.
  3. Add the onions, ginger, garlic, cardamom seeds and chilli and stir well.
  4. Leave to cook for 5 minutes until the onions are starting to soften.
  5. Add the coriander, cumin, turmeric, garam masala and pepper and stir thoroughly.
  6. Cook uncovered for a further 5 minutes, while preheating the oven to 150 degrees.
  7. Next, add the tomato puree, chopped tomatoes, stock and lemon juice, stir and bring to the boil slowly.
  8. Remove from the heat.
  9. Place the lid on the dish and put in the oven.
  10. Leave to cook for 2-3 hours.


  • I don’t recommend using low-fat, or fat-free yoghurt, which can seperate.
  • Check every 30 minutes, and add a little more water if needed.
  • Calorie count and other nutritional info are just for the curry. Add extra for rice and other sides. 
  • I use a cast-iron Dutch oven which is suitable for use on the hob and in the oven. If you don’t have something like this, start cooking on the hob in a large frying pan, before transferring to a lidded oven dish to bake.
  • Prep Time: 3 hours
  • Inactive Time: 0 hours
  • Cook Time: 2 hours
  • Category: Made with Leftovers
  • Cuisine: Indian, British


  • Serving Size: 1 serving
  • Calories: 607kcal
  • Sugar: 9g
  • Sodium: 865mg
  • Fat: 35g
  • Saturated Fat: 13g
  • Unsaturated Fat: 16g
  • Trans Fat: 0
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 49g
  • Cholesterol: 136mg

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

Photo of author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

28 thoughts on “Leftover Roast Beef Curry”

  1. I would probably have to buy beef to make this , with three grown men at home leftover meat is a thing of the past! It might change once one goes back to uni but unfortunately he is the biggest curry fan.

  2. Mmm. this is such a great recipe. I love making a big roast and then getting 2 more meals out of the leftovers. We will definitely be trying your recipe soon.
    Thanks for sharing at #CookBlogShare!

  3. Disappointed with this recipe, should the recipe include tablespoons of coriander and cumin, as detailed above, or teaspoons?

  4. Great recipe thanks.
    We’ve made it with lamb as well and it’s lovely.
    I also made a cashew paste out of a handful of cashews and put it in before placing it in the oven, very nice

  5. Fabulous Donna loved it! All measurements good for us. Just added some red and green pepper in last hour and some precooked potato also took lid off pan as it helped to thicken the curry it was perfect then.
    Thank you

  6. very nice! doubled up on everything as we had 1kg of meat, careful with the lemon, and I added extra curry ;eaves and black pepper as it cooked

  7. I made this yesterday and I have to admit I was a bit unsure about adding all the dry ingredients first before the tomatoes and stock, but it has come out perfectly, and it’s tastes great! I made a mistake of not reading the instructions properly and used some low fat yoghurt to marinade, and it curdled in the pan, but I removed the meat and rinsed the yoghurt off in a strainer, wiped out the pot and started again, and it cooked great.
    my leftover beef was a bit tough when I chopped it up but after the marinade and 2 hours in the oven it just melts in your mouth.
    Thank you


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