Prawn & Pepper Tikka Masala Curry with Mango & Pineapple Chutney

• 1 Jar of Bay’s Kitchen Tikka Masala Stir-in Sauce
• 180g Pack of raw king prawns
• 85g Red pepper, seeds and stems removed and cut into chunks
• 1 Big handful of spinach or chard leaves, roughly chopped
• ½ a lime
• 1 Tbsp vegetable or coconut oil
• Small bunch coriander, roughly chopped

To serve:

• 50g Bay’s Kitchen Mango & Pineapple Chutney
• Fluffy white rice

1. Place a heavy-bottomed pan over a medium heat and add in the oil.

2. When glossy, add in the red pepper chunks and cook for a couple of minutes, or until starting to soften.

3. Add in the spinach or chard leaves and cook for a further minute or two, before tumbling in the prawns.

4. Stir everything well with a wooden spoon so that it doesn’t stick, then once the prawns have turned pink, pour in the jar of Bay’s Kitchen Tikka Masala Sauce.

5. Cook for a couple of minutes, or until the sauce is piping hot.

6. Squeeze over the lime juice, sprinkle over the coriander and serve with fluffy rice and a good spoonful of Bay’s Kitchen Mango and Pineapple Chutney.