Heat a generous drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

Sprinkle in the curry powder and turmeric, stirring to coat the onions. Toast the spices for about 1-2 minutes to release their flavors.

Pour in the coconut milk and vegetable broth, stirring to combine. Increase heat to bring the mixture to a gentle simmer.

Stir in the diced carrots and cubed potatoes, cover the pot, and let it simmer for about 15 minutes, or until the vegetables are tender.

In a separate bowl, combine all-purpose flour, baking powder, and a pinch of salt. Gradually add water until a soft, slightly sticky dough forms.

Drop spoonfuls of the dumpling dough into the bubbling soup. Cover the pot and let the dumplings cook for 10-12 minutes.

Add the fresh spinach, soy sauce, salt, and black pepper to taste. Stir gently until the spinach wilts.

Ladle the soup into warm bowls, including dumplings, and garnish with freshly chopped cilantro.