Place a heavy-bottomed pan over a medium heat and add in the oil.
When glossy, add in the red pepper chunks and cook for a couple of minutes, or until starting to soften.
Add in the spinach or chard leaves and cook for a further minute or two, before tumbling in the prawns.
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.
Cook for a couple of minutes, or until the sauce is piping hot.
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.