1
Preheat the oven to 375°F.
2
Arrange the eggplant in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, until tender.
3
Toss the zucchini and bell pepper with 1 tablespoon oil and a pinch of salt and pepper on a second baking sheet and roast for 10-12 minutes, until browned.
4
For the curry, heat the oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes. Remove the lime leaves. Adjust the seasoning.
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
6
Add all chile sauce ingredients to a blender and purée until smooth.
7
To serve, divide the rice between bowls. Top with roasted vegetables, cherry tomatoes and curry sauce and garnish with scallions and cilantro. Serve with chile sauce and lime wedges on the side.