I think, as an alternative to curries, side dishes etc, it is just as easy (maybe more so, but maybe that’s because I’ve done this a few times) to throw together a “Moroccan/north African” type meal. Two main, large tagines, one vegetarian and one meat, plus a whole lot of sides. Many of the sides - in fact I’d say the majority, 90+% - that I’ve made just happen to be vegetarian so naturally suitable for both veggies and meat eaters. Some of my vegetable sides have been so popular that they’re the first to be hoovered right up! And due to both main tagines being the same size, in large tagines, I also find that both get eaten at the same rate, plenty for the meat eaters to have as well as the veggies.
Very easy to do almost all dishes in advance; my oven will not take two large tagines at the same time so both have to be cooked separately. I can just about fit two of the next size down ones in the oven together, which would be for the largest of the vegetable sides, sometimes also doing another one or two of that size afterwards. Then there are smaller sides, some of which don’t require cooking or can be cooked on the hob.
It may sound a lot but honestly you can pace these dishes out in advance, and some you can do in the day that are quicker - especially any salad/cold sides. In preheating the main dishes on the day, then do so in the big tagines (they will stay hot for ages if you have to reheat each seperately if you have a small oven - my oven is actually smaller than average I’d say so many ovens would fit both, no problem, tbh), as it looks amazing to serve out of them and keeps everything hot for seconds (and thirds!). For the largest of the vegetable sides it’s so easy to just preheat in microwave if you need to, but then put them into the middle sized tagines to serve. Smaller sides you may have small tagines but if you don’t then any nice cookware/serving dishes that might suit the “style” are perfectly ok too. I have had so many compliments when I have done this and rarely leftovers - and I overcater, I find cooking small quantities really hard! - plus asking for recipes. I’ve been asked to make a couple of the most popular sides separately a couple of times too.
It’s fun for everyone to just dig into around the table (you can obviously do this as a buffet too), the table itself looks amazing with all the tagines, earthenware etc, so it does have a little bit of a wow factor that I think will also help you be confident that Sven these guests would be impressed.
Just to say, while tagines are definitely preferable, and do make a difference, especially with the two main sides, you could do a similar menu without. I would advise - if you don’t already possess any - getting at least the two large ones for the two main dishes at least, I think you’d be really impressed by them!