Heat coconut oil in a large pot over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Mix in the curry powder and cook for an additional minute.
Pour in the vegetable broth and coconut milk, stirring to combine.
Add chopped red bell pepper and bring the mixture to a simmer.
Add baby spinach and cook for another 2-3 minutes.
While the soup simmers, prepare the dumpling mixture.
In a bowl, combine flour, baking powder, and salt. Gradually mix in water until a dough forms.
Drop spoonfuls of the dumpling mixture into the simmering soup.
Cover the pot and cook the dumplings for 10-12 minutes until cooked through.
Taste the soup and adjust seasoning as desired before serving.
Ladle the soup into bowls, garnish with chopped cilantro, and serve hot.
