Instructions: This is a dish you could fix for a small party. You fill a hollow loaf of bread with different selections of vegetables mixed in a mild curry sauce.

In medium sauce pan, add potatoes, carrots, turnips and onions.

Cover with water and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, 10 to 12 minutes or until vegetables are tender but crisp. You can make croustade: Heat oven to 300F. With a sharp knife, cut out and remove a 4-6 inch round from top of bread. With fingers, pull out center of bread, leaving a 3/4 inch thick shell. Place bread or crustade on baking sheet and warm in oven while finishing preparation of vegetables.

Stir zucchini, squash into potato mixture; cook another 3 minutes.

Drain, but reserve 2 cups of vegetable cooking liquid. In a wok-type skillet, heat oil. Add chopped pepper and saute until tender. Stir in cashews, curry powder, cumin, sugar, and salt.

Gradually stir in half of vegetable cooking liquid. With whisk, stir cornstarch into remaining 1 cup liquid and then stir into mixture in skillet Cook, stirring frequently until sauce thickens. Fold in cooked vegetables, pea pods, and lime juice.

Cook, mixing until sauce mixture returns to a boil.

Place croustade on serving plate. Fill to top. To serve, cut croustade with a serrated knife into 4 wedges. Place on individual plates and top with remaing vegetables. Cal. 391, protein 12g,

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