Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
Add the diced tomatoes, tomato paste, and jalapeno pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
Heat the remaining ⅓ cup of oil in a large, heavy-bottomed pot over medium heat. Once the oil is simmering, add the onion puree and cook for about 10 minutes, until the water has cooked out and the puree has started to brown.
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried mixed herbs, and vegetable stock. Cook for 20 to 30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in colour.
Add the pasta rice, frozen mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 10 minutes, until the pasta rice is cooked through and the liquid is absorbed. Serve with salad and fried chicken, if desired.