Gluten Free Beef Korma and Basmati Noodles (Dairy-Free Options)

King Soba sent me tons of their products. I’ve been slowly using them in various ways. In a hurry yesterday to make dinner for just the two of us, I realized rather than using basmati rice, I could use King Soba’s Basmati Brown Rice Noodles instead. They only take 5 minutes to boil. They worked perfectly in this gluten free beef korma recipe. You can use ground beef or bison, or even meatballs! Enjoy!

Gluten Free Beef Korma and Basmati Noodles (Dairy-Free Options)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes 2 servings as a main dish/3-4 servings as a side

Gluten Free Beef Korma and Basmati Noodles (Dairy-Free Options)

A creamy and rich and as spicy as you desire gluten free beef korma recipe. It'll put other Indian dishes to shame, it's so easy to make!


  • 4 ounces (1/2 package) King Soba Brown Rice Basmati Noodles (or gluten-free angel hair pasta of choice)
  • 1/2 pound ground beef
  • 1-1/2 tablespoons neutral-flavored oil
  • 1/2 cups chopped yellow onion
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon gluten free garam masala
  • 1/3 teaspoon¬†salt
  • 1/3 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/16+ teaspoon ground cayenne pepper, or as desired
  • 2/3 cup water
  • 1/4 cup heavy whipping cream or coconut milk
  • 1/2 teaspoon apple cider or white vinegar
  • 2/3 teaspoon sugar or slightly heaping 1/16 teaspoon stevia
  • 1 teaspoon minced, fresh cilantro or flat-leaf parsley, plus more for garnish (optional)
  • 2 teaspoons brown or white rice flour, for thickening (or more to your liking)


  1. Bring a medium-sized saucepan nearly full of water to a boil. Add basmati rice noodles or the gluten-free pasta of choice and cook until tender. King Soba Basmati rice takes 5 minutes. (You want to shave 1 - 2 minutes off of the normal time to prevent it from getting soggy or breaking apart easily.)
  2. Add the ground beef to a heavy skillet and cook over medium-high heat, breaking into small pieces (scrambled). Continue to cook until no longer pink and drained of any excess fat; set aside.
  3. Preheat the oil in a large skillet over medium heat. Add the onions and sauté over until translucent, about 6 minutes.
  4. Lower the heat and stir in garlic. Sauté until fragrant, 30 - 60 seconds.
  5. Add the turmeric, cumin, garam masala, salt, ginger, coriander, and cayenne; stir to combine.
  6. Add the cooked beef, and stir to combine.
  7. Add the water, cream, vinegar, and sugar; stir. Simmer for 5 minutes, stirring often.
  8. Increase heat to medium-high. Sprinkle the top with rice flour and cilantro. Stir until thick.
  9. Either add the cooked noodles and toss with additional water to moisten; or serve over noodles. (You can even fry the cooked noodles in a little oil mixed with a few dashes of turmeric for color and flavor.) Garnish with additional chopped cilantro or flat-leaf parsley, if desired. Serve as a main dish or aside other Indian favorites.

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