In a large pot of water cook pasta according to the package directions until you have al dente pasta. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté until it's translucent, about 5 minutes.
Add the minced garlic and sauté for another minute, until fragrant.
Add the turmeric and curry powder, stirring until fragrant.
Pour in the diced tomatoes, coconut milk and salt to season. Let it simmer for 5-10 minutes.
Add the green peas and sugar, stirring until combined.
Add the cooked pasta to the creamy curry sauce and toss until it's coated in the sauce.
Remove from heat and let it rest for a few minutes, it's important to note that the pasta will continue to absorb the sauce as it sits, so the sauce becomes thicker as it cools. Make sure to stir the pasta well before serving to ensure that the sauce is evenly distributed.