Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa Bowl

For the kidney beans:

• 1 large tomato
• 3 cloves of garlic
• 1/2 inch ginger
• 1/2 tsp garam masala
• 1/4 tsp Turmeric
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp paprika
• 1/4 to 1/3 tsp cayenne/red chili powder
• 1/2 tsp onion powder or flakes
• 1 tsp lemon juice
• 1/2 tsp dried fenugreek leaves or 1/8 tsp fenugreek seeds optional
• 1/2 cup water
• 1 15 oz can of kidney beans or 1.5 cups cooked kidney beans
• 2/3 to 3/4 tsp salt depends on if the kidney beans were salted

Veggies:

• sliced zucchini
• thinly sliced broccoli stems
• sliced radishes
• greens or lettuce
• ripe mango or mango salsa