• Cut paneer into bite-sized chunks. • Meanwhile, finely chop garlic and roughly chop tomato. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook paneer, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.

• Return the saucepan to high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned (when no longer pink inside), 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, until tender, 5-6 minutes. • Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes. • Stir through cooked paneer and chicken until warmed through, 1-2 minutes. Season to taste.

• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Divide paneer, chicken and veggie curry between bowls. • Garnish with flaked almonds and serve with mini tortillas. Enjoy!