Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook a further minute.
Add peas, stock and pumpkin to pan. Bring to a boil, reduce heat and simmer partially covered for approx. 25 minutes or until pumpkin and peas are tender. Stir in coconut milk and tomatoes. Cook a further 10 minutes.rnFold in spinach leaves.
Season well and serve dhal with coriander, lime wedges and naan bread.