Prepare Dumplings: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Create a well in the center and add coconut milk and warm water. Mix until a sticky dough forms. Set aside.

Sauté Vegetables: Heat a large pot over medium-high heat. Add chopped onions, carrots, and celery. Sauté for 3-4 minutes until softened, then add minced garlic for an additional minute.

Build Stew Base: Add sliced crimini mushrooms, vegetable broth, and butter beans to the pot. Bring to a boil, reduce heat, and let simmer.

Add Dumplings: Drop rounded tablespoons of dumpling dough into the gently boiling broth, ensuring space between each for expansion.

Cook Dumplings: Cover the pot and let dumplings simmer for 10-12 minutes without lifting the lid.

Finish Stew: Stir in baby spinach and remaining coconut milk, allowing spinach to wilt. Remove from heat once spinach is tender.