Keralan-style vegetable curry

Name: Keralan-style vegetable curry
Cuisine: Indian, Asian
Ingredients: 75g split peas (dried); 500ml boiling water; 2 tsp rapeseed oil; 2 onions, chopped (220g); 2 cloves garlic, crushed; half butternut squash, peeled, deseeded and cubed (400g); 1 tbsp curry paste; 1 x 400g can chopped tomatoes; 200ml boiling water; 1 aubergine, diced (250g); 1 pack okra, stalks trimmed (175g); 1 bag (200g) fresh spinach; 25g fresh coriander, chopped; 2 tbsp 0% yogurt; 80g pomegranate seeds; 80g cucumber, diced; 2 spring onions, chopped; 1 small red chilli, chopped