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.

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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.

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 2-3 days, or in a sealed tub in the freezer for up to two months.

Alternatively, if you wanted to, you could cook your Leftover Roast Beef Curry, place it into a sealed tub and freeze it for up to two months.

Then defrost it thoroughly, and reheat slowly until it’s piping hot when you are ready to eat it.

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 is 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 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 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 breads 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 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 on to the hob and simmer for longer if you’ve got time until it thickens.

If you are in a hurry, mix 2tbsps 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, adding 1 tbsp 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

Yield: 4 People

Leftover Roast Beef Curry

Leftover Roast Beef Curry served with rice

Turn your Sunday roast leftovers into another filling and tasty family meal with this leftover roast beef curry!

Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours


For the Marinade:

  • 150 g Full-Fat Greek Yoghurt
  • 500 g Leftover Beef, Diced
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp 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 tbsp Coriander
  • 1 tbsp Cumin
  • 1 tsp Cardamom
  • 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


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 oven-proof bowl.
  2. Add the marinated beef and fry gently for around 5 minutes
  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 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. Place the lid on the dish and put in the oven.
  9. Leave to cook for 2-3 hours.


  • 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
  • Calorie count and other nutritional info are just for the curry. Add extra for rice and other sides. 

Nutrition Information:



Serving Size:

1 serving

Amount Per Serving: Calories: 607Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 136mgSodium: 865mgCarbohydrates: 24gFiber: 4gSugar: 9gProtein: 49g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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16 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?

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