Saute onions, carrots and shallots in oil until soft. Add lime leaves, lemongrass and red pepper. Cook for 3 min. Add curry paste, vegetable stock, fish sauce and pineapple. Bring to a simmer for 30 min. Puree sauce in a blender and finish with coconut milk, salt and pepper.
Saute chopped vegetables in oil for about 5 min. Add jerk and curry sauces. Cook together for 3 min. Adjust seasoning with salt and pepper. Serve over basmati rice.