Reheat curry once, until piping hot all the way through. The hob is best — warm it gently, stirring, with a splash of water if it's thick. The microwave works too; stir halfway so it heats evenly. Take extra care with any leftover rice.
Curry is one of those dishes that genuinely improves overnight, as the spices mellow and deepen — so leftovers are a treat. Reheating is simple: warm it gently and thoroughly, just once. The only thing to be careful with is any rice served alongside, which needs its own careful handling.
Hob or microwave
The hob gives the most even result and lets you loosen a thick curry with a splash of water. The microwave is quicker — just stir it halfway so there are no cold spots. Whichever you choose, heat it until it’s properly steaming, and don’t reheat the same portion twice.
Hob (best)
- Tip the curry into a pan with a splash of water if it's thickened.
- Warm over a medium heat, stirring, until piping hot throughout.
Microwave
- Cover and heat in short bursts, stirring in between.
- Make sure it's steaming hot all the way through before serving.
Food safety: Reheat curry only once, until it's piping hot (steaming) throughout. Cool leftovers within 1–2 hours and refrigerate; a curry keeps for up to 2–3 days. Reheat any leftover rice separately and only once — see reheating rice safely.