For the Curried Kidney Beans: Blend all the ingredients through water and 2 tbsp of the drained kidney beans until smooth. Add blended tomato mixture in a saucepan and cook over medium heat until it thickens slightly about 6 to 7 minutes. Add he kidney beans and salt. Cover and cook over medium heat for 9 to 12 minutes or until the kidney beans can be easily mashed. Taste and adjust salt and spice. Cook longer if the sauce is too thin.
For the Veggies: Roast the zucchini and broccoli stems on a grill pan until roasted to preference with or without oil. Sprinkle salt and garam masala on the veggies once done and keep aside.
Cook the quinoa or other grains.
Cube the mango and use as is or make salsa with finely chopped red onion, cilantro, jalapeno, lime juice, salt and pepper to taste.
Arrange the bowl with a heaping serving of saucy kidney beans, quinoa or other cooked grain, crunchy lettuce or greens of choice, roasted zucchini and broccoli stems, radish slices and mango/mango salsa. Sprinkle salt, pepper/red pepper flakes, and generous garam masala on the bowl. Add a dash of lemon juice. Serve!