In a large saucepan, saute the onions, garlic, apple and curry in oil for 5 minutes. Add the carrot, squash and rice. Cook for 5 minutes. Add the raisins, dill, honey, sugar, salt, pepper, vegetable powder, water and lemon juice. Bring to a boil. Cover and simmer for 45 minutes or until the rice is tender and the liquid is absorbed. Stir in the peas. Heat through. Sprinkle with nuts.