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There are around 79 million vegans globally, so this Veganuary, why not join the movement and whip up meatfree meals in a slow cooker? Nicola Graimes’s vegetarian and vegan recipes are a convenient way for those who want to cut down on meat and cook healthy, delicious meals

CAULIFLOWER & SPINACH CURRY

Serves 4 Takes low setting 4-5 hours, high 3-4 hours

INGREDIENTS

• 1 tbsp panch phoron spices

• 1 tbsp coconut oil

• 1 large onion, peeled and grated

• 1 thumb-sized piece of fresh root ginger, peeled and grated

• 4 large cloves garlic, peeled and finely grated

• 100g/4oz split red lentils, rinsed well

• 400ml/14fl oz just-boiled water from the kettle

• 2 tbsp tomato puree

• 1 tsp ground turmeric

• 6 cardamom pods, split

• 1 x400g tin coconut milk

• Sea salt and freshly ground black pepper

• 375g/13oz cauliflower florets

• 2 tsp garam masala

• 150g/5oz baby spinach leaves

• Freshly squeezed juice of ½ lemon or lime

• 1 handful of fresh coriander leaves

• Cooked brown basmati rice, to serve