Vegetable Curry

2 teaspoons ground coriander

1/4 teaspoon ground fenugreek

1/4 teaspoon celery seeds

1 to 2 small dried chili peppers , such as pequin

1/4 teaspoon yellow mustard seeds

1/4 teaspoon seeds from green cardamom pods

1/4 teaspoon ground cumin

Pinch of ground cinnamon or 1 1/2 tablespoons good imported curry powder

For the Curry

1 tablespoon canola oil

1 medium onion, roughly chopped (about 1 cup)

2 cloves garlic, smashed, peeled and minced

1 cup tomato juice

1 cup sterile-pack strained tomatoes or pureed canned tomatoes

1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)

2 small carrots, peeled, trimmed and cut across into 1/4-inch rounds (about 1 cup)

5 ounces (about 3/4 cup) fresh shelled peas or frozen peas, defrosted in a sieve under warm running water

6 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)

3 small stalks celery, peeled and cut across into 1/4-inch slices (about 3/4 cup)

6 ounces broccoli, cut into 1-inch florets (about 2 cups)

1/4 pound mushrooms, trimmed and cut into 1/4-inch slices

2 teaspoons kosher salt

freshly ground black pepper to taste

1 1/2 tablespoons fresh lime juice

1 rice pilaf