1. Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds.
2. Add water, potatoes and split peas; bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes until potatoes and split peas are tender. Remove from heat; stir in spinach just until wilted.