Instructions: Turn on broiler and put broiler rack 6 inches from heat source. Spray a 12 inch, nonstick saute pan with oil spray and put over medium heat. Quarter potatoes lengthwise. (Do not peel.) Then cut crosswise into 1/2 inch-wide pieces. Add to saute pan.

Peel garlic. Peel and quarter onion. Put both into a food processor and pulse just until chopped. Add garlic, onion, ginger, coriander, turmeric, and cayenne to saute pan. Increase heat to high and stir. Cook for 1 minute. Add vegetable stock, stir, cover, and bring to a boil.

Meanwhile, cut bottom 1 inch from broccoli stems. Separate stems from heads.

Peel stems and cut crosswise into 1/4 inch-thick slices. Separate heads into florets. Add to pan, stir and cover. Lower heat to medium high.

Cut top from bell pepper. Stand pepper upright and cut down inside its four walls, separating them from center core and seeds. Then cut pepper walls into thin strips. Add to pan and stir. Trim ends of squash, halve lengthwise, then cut crosswise into 1/2 inch-wide half moons. Add to pan with coconut milk and salt and pepper to taste. Stir well, cover, and bring to a boil.

Meanwhile, cut 2 naan or pocketless pitas in half. Spray with oil spray and put on a sheet pan. Broil 1 to 2 minutes on each side or until browned and lightly crisp. While bread is toasting, stir vegetables once or twice and lower heat to medium. Cook, covered, until vegetables are tender. Serve in soup plates with toasted bread.

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