Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables. Peel (or trim) and roughly chop the alliums. Place a pan large enough to hold all the ingredients on a medium heat with the oil. Add the alliums, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the alliums are golden and softened, stirring frequently. Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened. Note the liquid level in the pan, then pour in the curry and white sauces, the chickpeas (juice and all, if using) and 750ml of water. Bring to the boil, then reduce the heat and simmer for 35 minutes. Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 7. Stir in the yoghurt until just warmed through. Season to taste with lemon juice, salt and black pepper.