Soak split peas and chick peas overnight.
Heat the oil in a large pot and add onion cooking until just tender. Stir in curry paste and ginger and cook for a further minute. Add pumpkin, tomatoes, coconut milk, stock and soaked peas. Bring to a simmer and cook for 30 minutes until pumpkin and peas are tender.
Serve curry with coriander, toasted almonds, naan bread and rice.