1. In sauce pan, heat oil on high. Add onion and cook for 3 minutes. stir in tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
2. Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on high for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule.
About 15 minutes before you're ready to serve, stir in the grean peas and cream of coconut.
Serve in bowls