Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent. Add garlic, ginger, and spices, tossing around until fragrant, being careful not to burn them.
Add split peas, and 7 cups of water and bring to the boil. Reduce heat, partially cover, and allow to simmer for around 1 ½ hour, gradually adding the Coconut Cashewmilk until absorbed and peas are soft and soupy.
Stir in lime juice and the chopped spinach. Top with Cashewgurt®.