You can make カレーパン with your leftover curry. That curry is the Japanese curry. I don’t know you can make it with other type of curry like Indian. The Japanese curry becomes thick and hard due to its fat after you kept it in the fridge, so it’s easy to wrap it with dough.
After you have them fermented for about 20 minutes, deep-fry until it becomes brown.
You can get カレーパン at a supermarket or a bakery, but the fresh カレーパン is something different from them. They are SO crisp!! It’s evil.
Do you have カレーパン in your country? I wonder in Russia or somewhere in the Eastern Europe there are similar kind of fried bread with meat stuff instead of curry?