Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
Stir in the red curry paste, ground turmeric, ground cumin, and chili powder. Cook for 1 minute to release the spices’ aroma.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the dried penne pasta, sliced red bell pepper, and zucchini to the pot.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Season with salt to taste and squeeze in the juice of one lime. Stir well.
Remove from heat and garnish with chopped fresh cilantro before serving.