Preheat over to 200 degrees celsius and repare rice to package instructions
Break broccoli head into smaller florets then cut zucchini length wise, and then in half (about 1 inch)
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.
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
In a small mixing bowl, squeeze half a lime, add garam masala, olive oil mix it up and add to the large bowl
In a medium pot with olive oil, on medium head, add onion, ginger, garlic and sauté until golden
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
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
Add half a cup of water, simmer on medium heat for 6 minutes. Take off heat and cover.
Add your mango rice salad and top with curry and top with roasted zucchini, coriander, mint and a squeeze of lime