What Are the 7 Curries? The Classic Indo‑Guyanese Seven Curry Explained

TL;DR

• The question points to the Indo‑Guyanese wedding tradition “seven curry” - a vegetarian spread served on a leaf with roti or rice.
• Classic seven: pumpkin, chana (chickpeas), aloo (potato), bodi (long beans), baigan (eggplant), bhaji (spinach/callaloo), and green mango; dal is common and sometimes counted.
• Use one curry base (onion, garlic, curry powder, garam masala, cumin, pepper) and adjust liquid and finish per vegetable.
• Rule of thumb for crowds: 1/3-1/2 cup of each curry per person; 150-180 g veg per guest; 150 ml dal per guest.
• Serve on a plantain leaf with dhalpuri or paratha; keep heat gentle and flavors bright with lime and fresh herbs at the end.

What “Seven Curry” Means-and the Classic List

Ask “What are the 7 curries?” in the Caribbean, and most people will picture an Indo‑Guyanese Hindu wedding line, enamel pans steaming, plantain leaves stacked, and a generous hand dishing a rainbow of vegetarian curries. That spread is called seven curry. It’s not one dish; it’s a ritual menu: seven distinct vegetable curries, a ladle of dal, and roti (often dhalpuri) or rice. It’s festive, totally meatless, and designed so every bite tastes balanced-sweet pumpkin, tangy mango, creamy chana, earthy greens.

There isn’t one fixed list across every family, but the core line‑up shows up again and again. Think of it like a classic playlist with a few regional remixes. Here’s the “greatest hits” set you’ll see most often, plus common swaps so you can build a menu confidently.

The classic seven

• Pumpkin (kusum/pumpkin curry): Soft, sweet, and silky. It rounds out the plate and loves a pinch of roasted cumin at the end.
• Chana (chickpeas): Creamy, protein‑rich, and the backbone if you’re skipping dairy. Choose canned for speed or soaked dried for best texture.
• Aloo (potato): Comforting, mild, and the perfect carrier for masala aromatics.
• Bodi (long beans): Snappy and green; French beans or green beans work when bodi is hard to find.
• Baigan (eggplant): Melts into a spoonable, savory curry that ties everything together.
• Bhaji (spinach/callos): Fast‑cooking leafy greens with garlic and pepper; chorai bhaji or callaloo are classic, spinach is a common substitute.
• Green mango (amchar‑style curry): Tangy, lightly spiced, and bright. It cuts the richness of starchy curries.

How dal fits in

Dal (split peas) is almost always there-poured over rice or sopped up with roti. Some hosts count dal as one of the seven; others treat it as a separate accompaniment. If you’re serving a crowd and want to keep it simple, include dal and pick seven veg from the list above.

Popular swaps and regional quirks

• Katahar (breadnut/jackfruit) for eggplant or beans when in season.
• Squash (butternut/kabocha) for pumpkin when you want a thicker finish.
• Baigan choka (fire‑roasted eggplant mash) instead of stewed baigan in some households.
• Karaila (bitter melon) for those who love its edge, though it’s less common at weddings.
• Fried okra or eddoes (taro) in place of bodi or aloo, depending on market availability.

If you’re cooking at home, set your plan: lock in seven veg curries you can source, add a pot of dal, and choose either dhalpuri roti or paratha. The magic is contrast-soft vs. snappy, sweet vs. tangy, mild vs. peppery-so mix textures and flavors.

How to Cook Each Curry Fast: A One‑Pot Playbook

You don’t need seven different recipes. You need one reliable base and a few smart adjustments. This keeps flavor consistent and your kitchen sane-especially if you’re cooking for guests.

The master base (for about 4-6 servings of one curry)

• 2 tbsp neutral oil
• 1 medium onion, finely diced
• 3-4 cloves garlic, minced (or use 1 tbsp Caribbean green seasoning)
• 1-2 tsp curry powder (Guyanese style), plus 1/2 tsp garam masala
• 1/2 tsp ground roasted cumin (geera), optional but lovely
• Fresh hot pepper to taste (wiri wiri, Scotch bonnet, or serrano), whole or minced
• Salt to taste
• Water or stock to bloom spices and simmer

Base method

1. Bloom aromatics: Warm oil on medium. Add onion and a pinch of salt; cook until translucent. Stir in garlic (or green seasoning) for 30 seconds.
2. Cook the masala: Sprinkle curry powder and garam masala. Add a splash of water to make a paste. Cook 2-3 minutes, stirring, until the paste looks shiny and the raw spice smell softens.
3. Add the veg and liquid: Toss in your prepared vegetable, salt lightly, stir to coat, then add enough water to almost cover (leafy greens need just a splash).
4. Simmer until tender: Lid on, gentle heat. Finish open if you want it drier; keep lidded for saucier curries. Adjust salt. Optional: a pinch of geera and a squeeze of lime at the end for lift.

Specifics by vegetable

• Pumpkin: Peel, seed, and cube 800 g (about 1.75 lb). Cook with the base plus 1 tsp sugar if the pumpkin isn’t sweet and a sprig of thyme. Use less liquid; pumpkin releases plenty. Finish with geera and a dab of butter or coconut oil for gloss.
• Chana: Use 2 cans chickpeas, drained and rinsed, or 1.5 cups dried chickpeas soaked overnight and simmered until just tender. Whack a few with the back of the spoon at the end to thicken. Great with an extra 1/2 tsp cumin and a bay leaf.
• Aloo: 600-700 g potatoes, peeled and cubed. After the masala blooms, add potatoes and stir to coat before adding water. Keep it gently saucy; a dry aloo can taste flat. A pinch of turmeric boosts color.
• Bodi/Green beans: 500-600 g, cut into 1.5-2 inch lengths. Add a little more oil to keep them glossy. Cook just until tender with bite; soggy beans drag the plate down.
• Baigan (eggplant): 2 medium eggplants, diced. Salt and rest 10 minutes, then pat dry to avoid spongy oil soak. Go light on water; eggplant collapses into a lush ragout. Stir gently so it doesn’t smear too much.
• Bhaji (spinach/callaloo): 500 g spinach (or similar greens), chopped. After blooming the masala, add greens in batches with a few tablespoons water. Done in 4-6 minutes. Finish with a squeeze of lime and black pepper.
• Green mango: 2-3 firm green mangoes, peeled and cubed. Use the base with 1/2-1 tsp amchar masala if you have it; otherwise add extra roasted cumin and a pinch of fenugreek. Keep it tangy-no sugar unless the mango is harshly sour.

Dal (the almost‑always companion)

For 6-8 servings, simmer 1 cup yellow split peas with 4 cups water, turmeric, garlic, and a bay leaf until soft (45-60 minutes). Whisk to break down, then chunk in a chunk of hot pepper for aroma. Temper with garlic in oil (chunkay) if you want that nutty finish.

Flavor rules of thumb

• Sour balances sweet: Green mango or a splash of lime brightens pumpkin and aloo.
• Texture is contrast: Aim for 2-3 saucy curries (dal counts) and 4-5 drier ones.
• Don’t scorch curry powder: If it smells dusty or bitter, you burned it. Add a splash of water and lower the heat.
• Salt in layers: A little when sweating onions, a little with veg, then adjust at the end.

Time‑savvy tips

• Prep once: Make a big batch of chopped onion, minced garlic, and green seasoning in the morning. Store in small bowls.
• Cook in order: Dal first (it can sit), then pumpkin and eggplant (they hold heat), then aloo, then beans and bhaji last (fast and best fresh).
• Two burners, two pans: Always have one dryish curry and one saucy curry going.

Planning for a Crowd: Quantities, Timeline, and Shopping List

Here’s a simple planner so you can feed people without second‑guessing. These amounts assume you’re cooking seven veg curries plus dal, with dhalpuri or paratha on the side.

Rules of thumb

• Veg per person: 150-180 g total raw veg per curry if you’re doing the full seven; guests will take small scoops of each.
• Portion per curry: 1/3 cup cooked per person per item, plus 150 ml dal.
• Roti: 1-1.5 dhalpuris per adult if you’re not serving rice; 0.5-1 if rice is on the table.

Equipment checklist

• 2 large, heavy pots + 2 wide sauté pans
• 1 stockpot for dal
• 1 grill or cast‑iron tawah for roti (or buy roti; no shame)
• Big spoons, ladles, and a heatproof jug for dal
• Trays or enamel bowls to hold finished curries warm
• Plantain leaves, plates, or food‑safe parchment if leaves aren’t available

48‑hour timeline (works for 10-25 guests)

• 2 days ahead: Shop. Soak chana if using dried. Roast and grind cumin if you like it fresh.
• 1 day ahead: Parboil chana; cook dal to 90% and chill; peel/cube pumpkin and potatoes; wash and chop greens; trim beans; dice onions; make green seasoning; pre‑measure spices. Store everything labeled.
• Event day morning: Finish dal. Cook pumpkin and eggplant; hold warm. Cook aloo. Set up serving pans with gentle heat.
• Just before serving: Cook bodi and bhaji. Do mango last (it’s quick). Warm roti or paratha in batches.

Smart substitutions when markets are tricky

• Bodi ➝ green beans or yardlong beans.
• Bhaji ➝ spinach, Swiss chard, or baby kale.
• Green mango ➝ firm green apples with extra lime and a pinch of fenugreek; or tomatillos, chopped.
• Pumpkin ➝ butternut squash, kabocha, or acorn squash.
• Baigan ➝ Asian eggplant for faster cooking; avoid very seedy globes.

Serving, Swaps, Troubleshooting, and Mini‑FAQ

How it’s traditionally served

At weddings and pujas, servers set a plantain leaf on your plate, then spoon a little of each curry around the edge, dal over rice in the center, and roti on the side. You eat with your hands, right hand only, tearing roti and pairing a little of this with a little of that. At home, do what works: leaf if you have it; a plate is fine; hands or spoon, your call.

Heat level and aroma

• Use whole hot pepper to scent the pot if you’re feeding kids; pierce or mince for more heat.
• Finish with lime and herbs (shado beni/cilantro) for freshness. Those bright notes keep seven curries from tasting samey.

Dietary notes

• Vegan by default. If you use ghee, swap to oil for vegan guests.
• Gluten‑free if you serve with rice or GF roti. Dhalpuri and paratha use wheat.
• Allium‑free variation: Lean on green seasoning (scallions, herbs, pepper) and asafoetida if you avoid onion/garlic.

Common pitfalls and quick fixes

• Curry tastes raw or bitter: Add a splash of water, cook the paste gently 1-2 minutes more, then stir in a teaspoon of oil. A squeeze of lime softens bitterness.
• Watery curries: Remove lid and let it cook down. Mash a few cubes (aloo or pumpkin) to thicken.
• Everything tastes the same: Change texture (leave one curry saucier), add fresh herbs, finish one pot with roasted cumin, another with lime, another with a touch of coconut milk.
• Chana still firm: Pressure cook 10-15 minutes or simmer longer with a pinch of baking soda.

Mini‑FAQ

• Do I have to include dal? No, but most people expect it. If skipping dal, make one curry extra saucy-chana or pumpkin.
• Is rice required? Not required. Dhalpuri or paratha alone is traditional in many homes; rice appears at bigger events.
• Which curry should be spicy? Usually bhaji or bodi carries more heat. Keep pumpkin and aloo mild.
• Can I cook the day before? Yes. Dal, pumpkin, chana, and aloo reheat well. Cook greens and beans fresh for best texture. Mango can be made same day; it brightens as it sits for an hour.
• What if I can’t find amchar masala? Use roasted cumin, coriander, and a pinch of fenugreek. Don’t overdo fenugreek; it gets bitter fast.
• How many curries for a small family dinner? Three to five works: pick pumpkin or chana for comfort, a green (bhaji), something tangy (mango), and one crunchy veg (bodi).

Next steps

• Pick your seven from the classic list and one or two swaps based on your market.
• Write a 48‑hour plan, including one grocery run and one prep session.
• Batch your spice base in small bowls so you can move quickly from pot to pot.
• Serve on a leaf or a big platter, and keep flavors bright with lime, herbs, and a light hand with heat.