• Cut paneer into bite-sized chunks.
• Finely chop garlic.
• Roughly chop tomato. 
• Slice zucchini into half-moons. 

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets and zucchini until tender, 5-6 minutes.
• Reduce heat to medium, then add another drizzle of olive oil, tomato paste, mild North Indian spice blend, Mumbai spice blend, tomato and garlic and cook 
until fragrant, 1 minute. 

• Bring curry to a simmer, add prawns and cook until pink and starting to curl up, 3-4 minutes. Add a splash of water if necessary!

• Add coconut milk, paneer and the water, stirring to combine. 
• Simmer until sauce is slightly thickened, 3-4 minutes. Season to taste with salt and pepper.  

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