Recipe by Tracy @maycontaintracys on Instagram

Transform your Sunday roast leftovers into a warm, comforting curry! Using your favourite cuts from The Organic Butchery, this recipe is perfect for reducing waste, saving time, and creating something delicious and different.

Serves: 2–4

Cooking Time: 20–25 minutes

Ingredients

• Leftover roast beef (Organic Beef Boneless Back Rib), diced

• Leftover roast vegetables: carrots, green beans, leeks (optional), roast potatoes

• 1 tbsp olive oil

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 × 400g tin chopped tomatoes

• Small amount of leftover red wine gravy (optional, for richness)

• Fresh coriander, to serve

• Nigella seeds, to sprinkle

Method

1. Heat the olive oil in a large pan over medium heat. Add the spices — garam masala, cumin, and coriander — and toast for 1–2 minutes until aromatic.

2. Stir in the chopped tomatoes and simmer for 2–3 minutes.

3. Add the leftover diced beef, roast vegetables, and a splash of red wine gravy if using. Stir to combine.

4. Simmer gently for 10–15 minutes, until the sauce has thickened slightly and the vegetables are warmed through.

5. Taste and adjust seasoning with salt and pepper if needed.

6. Serve topped with fresh coriander and a sprinkle of nigella seeds.

Serving Suggestions

• Enjoy with steamed basmati rice, naan bread, or flatbreads.

• Great for lunchboxes or an easy weeknight dinner.