This curry makes a great and quick supper. To serve six people, dice an onion and fry in olive oil for about 10 minutes, then add a crushed clove of garlic and continue to fry for another minute. Next add two jars of Sharwoods Bhuna sauce, rinse each jar with about 150mls of cold water and add to the pan. Bring this to the boil and add fine green beans, a can of chickpeas and some cooked peeled prawns. Bring back to the boil and simmer, covered for 15 to 20 minutes. Finally, drop in a couple of good sized handfuls of baby spinach and allow to wilt. Serve with naan bread, raita and some mango chutney.