Start the rice and/or flatbread so it is ready at serving time.
In a large saucepan or Dutch oven, combine the yellow peas with 3 cups of the chicken stock, ginger, and turmeric and bring to a boil.
COVER partially and cook over medium heat, stirring occasionally, until the peas are just tender, about 40 minutes. (older lentils will take longer)
Add the remaining cup of broth and the zucchini and bring to a simmer. If using frozen tomatoes, add them here so they have time to fully thaw (don’t add canned tomatoes yet!).
Season with salt, cover and cook over medium-low heat, stirring occasionally, until the zucchini is tender, 20 to 30 minutes.
MEANWHILE, in a medium skillet, heat the oil until shimmering. Add mustard seeds and cook for one minute.
Add the onion and cook for about 7 minutes, stirring occasionally, until softened.
Add the garlic and cook for 1 minute.
Add the coriander, curry powder, and cayenne pepper. Cook until fragrant, about 1 minute.
Add fresh or canned tomatoes and kale (or other greens) and cook, stirring, until softened, about 7 minutes.
Stir the tomato mixture into the peas and simmer for 5 minutes.
Serve with Basmati Rice and/or freshly made flatbread.