4 ounces pasta
1 1/2 cups water
1 tablespoon vegetable oil
2 (14 ounce) cans tomato pureed
2 (8 ounce) containers yellow curry
1/4 cup chopped fresh parsley
1/3 cup chopped green onion
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 1/2 teaspoons salt
Bring a large saucepan of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large saucepan, cook oil over medium heat. Saute tomato puree in olive oil until the tomato is wilted. Stir in vegetables and concentrated vinegar; reduce heat and continue stirring. Until mixed, add remaining vegetables during first 10 minutes of cooking. Pour into saucepan; bring to a boil and cook until fragrant. Cover and leave pan uncovered. Cover the saucepan and allow to simmer 30 minutes or until a large spoonful of sauce evaporates. Remove pan from heat and let vegetables cool. In a small bowl, combine curry, parsley, green onion, crushed red pepper and oregano.
Stir tomatoes, carrots, mustard, potato, onions and herbs mix into prepared dish.
Return pasta mixture to remaining vegetables and vegetables. Mix well, then pour into saucepan. Bring to a boil and cook until pasta is bubbly, about 10 minutes. Cool slightly. Season with salt and serve immediately.
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