Preheat the oven to 450°F.
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
On a baking sheet, toss the corn, green beans, onion, squash and zucchini with 2 tablespoons olive oil and a big pinch of salt. Roast for 10-12 minutes, until lightly browned.
Heat a skillet over medium heat with the remaining 1 tablespoon canola oil. When hot, add the garlic, ginger, and lemongrass and stir until fragrant, about 1 minute.
Add the diced onion and turmeric and cook until soft.
Add the coconut milk, vegetable stock, brown sugar, and lime leaves. Bring to a boil.
Stir in the lime juice, remove lime leaves, and purée until smooth with an immersion blender.
Return the curry to a simmer and stir in the roasted vegetables, tomatoes, and kale. Cook until the kale is wilted. Season with salt and pepper.
Add all chile sauce ingredients to a blender and purée until smooth.
To serve, divide the rice and curry between bowls. Top with fresno chile sauce, cilantro, and scallions. Serve with naan and lime wedges.