Place the vegetable oil, lemongrass, shallots, garlic, coriander stalks, ginger, chillies, lime, cumin and ground coriander in a mini food processor and bllitz until fairly smooth.
Place a large pan over a medium heat and scoop out 2 tbsp solid coconut milk. Add this to the pan and stir until melted, then add the curry paste and turmeric and cook for 3 minutes until fragrant. Add the remaining coconut milk with the vegetable stock, aubergine, courgette, fish sauce and palm sugar. Bring to a simmer and cook for 5 minutes, then add the sugar snap peas and red pepper and cook for a further 10 minutes.
Meanwhile, bring a medium pan of water to the boil. Add the quinoa and cook for 15-18 minutes, until just cooked but still retaining a bit of bite.
Stir the lime juice through the curry, adding more if needed, and garnish with the chopped coriander. Divide the quinoa between 4 bowls and top with the curry, garnishing with the coriander, coconut flakes and lime wedges.