Place a medium saute pan over medium heat and heat a ½ cup of vegetable broth. Add the onions, ginger and garlic. Saute until softened, about 3-4 minutes. Add 2 cups of vegetable broth and lentils. Bring to a boil and simmer until the lentils still have a little bite, about 12-15 minutes adding more vegetable broth if needed.
Whisk in the yellow curry paste, coconut milk, frozen peas (if using) salt and ground black pepper. Cook another 5-7 minutes or until it has thickened, adding more vegetable broth if needed.
Serve over rice,
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chickpea-dumplings/