Vegan Food Blog

Broccoli and Mango Rice Bowl with a Red Bean Curry

Broccoli and Mango Rice Bowl with a Red Bean Curry


Broccoli and Mango Rice Bowl with a Red Bean Curry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4



  • 1 brocoli small - medium
  • 1 mango cubed
  • ½ cucumber cubed
  • 1 red onion small, diced
  • 1 ½ cups rice uncooked
  • 4 zuchinni
  • 2 tbsp mint chopped
  • ½ cup corriander chopped, rinsed
  • 1 red chili deseeded, chopped
  • 1 lime
  • ½ tsp garam masala
  • 2 tbsp olive oil


  • 2 tbsp olive oil
  • 4 tomatoes medium, grated
  • 2 onions medium, diced
  • 2 can s red beans drained, rinsed
  • 2 tbsp ginger crushed
  • 4 tsp garlic crushed
  • 2 tsp garam masalla
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp paprika
  • ½ tsp tumeric



  1. Preheat over to 200 degrees celsius and repare rice to package instructions

  2. Break broccoli head into smaller florets then cut zucchini length wise, and then in half (about 1 inch)

  3. Place zucchini and broccoli into a bowl then drizzle olive oil on them, salt, pepper and a squeeze of lemon then spread on a baking tray and pop it into the oven for 15 - 20 minutes. 

  4. Mix mango, cucumber, red onion, broccoli, red chili, mint and coriander in a large bowl and then add two and a half cups of cooked rice

  5. In a small mixing bowl, squeeze half a lime, add garam masala, olive oil mix it up and add to the large bowl


  1. In a medium pot with olive oil, on medium head, add onion, ginger, garlic and sauté until golden

  2. Add tomatoes to the pot, cook until tomatoes become pulpy and then add in all the spices from the garam masala to turmeric. Fry until fragrant

  3. Take a handful of your rinsed kidney beans and mash with a fork and add to the pot and mix. Add the rest of the kidney beans with a pinch of salt

  4. Add half a cup of water, simmer on medium heat for 6 minutes. Take off heat and cover. 


  1. Add your mango rice salad and top with curry and top with roasted zucchini, coriander, mint and a squeeze of lime

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