In a 4-quart pot or Dutch oven heat oil over medium-high heat. Add onion and garlic. Cook and stir 4 minutes or until onion is tender. Stir in curry powder and cumin. Cook and stir 1 minute. Stir in broth, potatoes, split peas, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until potatoes and peas are tender.
Stir in coconut milk and spinach; heat through. Top servings with cilantro.