Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add chopped spring onions and sauté for a minute. Add julienned carrots, broccoli florets, mixed bell peppers, and sweet corn. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Add salt to taste. Stir in 4 tbsp Veeba peri peri sauce and mix well. Add cubed paneer and cook for another 2 minutes, adding a splash of water if needed to prevent sticking.

In a separate pan, heat 1 tsp olive oil over medium heat. Add minced garlic and sauté until golden brown.

Add 1 tsp mixed herbs and stir. Add 2 cups cooked brown rice and toss to combine.

Stir in 1 tbsp chopped parsley and cook for another minute until everything is well mixed and heated through

Serve the stir-fried veggies over the prepared brown rice. Enjoy!