Spring Vegetable Curry with Sri Lankan Spices

1 teaspoon cumin seed

2 teaspoons coriander seed

1/2 teaspoon fennel seed

1/2 teaspoon fenugreek

1/2 teaspoon black mustard seed

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

The Stew

1 pound fresh tomatoes, peeled, seeded, and chopped, about 1 1/2 cups cold water

salt

3 tablespoons grated fresh ginger

1/4 pound sugar snap peas, strings removed, about 1/4 pound English peas, shelled, about 1/2 cup

1 tablespoon peanut oil

1 yellow onion, chopped, about 4 cloves garlic, finely chopped

2 medium-sized carrots, cut in half lengthwise and sliced

2 cups

1 pound new potatoes, cut into halves, quarters, or 1-inch pieces if large

1/2 head small cauliflower, about 2 cups florets

1 medium-size zucchini, cut in half lengthwise, sliced

1/2 inch think on a diagonal, about 1 cup

1 1/2 cups canned coconut milk, stirred

cayenne pepper to taste