Prepare split peas and lentils according to on-pack preparation instructions. Soak split peas overnight.
Heat the oil in a large pot and add onion and garlic, cooking until onion is tender. Stir in potatoes, ginger, curry powder and cumin, cooking a further minute. Add stock, split peas and lentils, bringing to the boil. Reduce heat and simmer covered for 25 minutes until peas and lentils are tender.
Add tomatoes to pot and cook for 5 minutes. Stir in spinach just prior to serving. Season well. Serve with chilli, yoghurt and coriander.
Nutritional facts: One serving of dry peas contains as much potassium as a banana.