One-Pot Paneer, Prawn & Indian Veggie Curry

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook peeled prawns tossing occasionally, until golden brown, 3-4 minutes. Transfer to a bowl.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. 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.

• 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.