1. Add cauliflower and potatoes to a large pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and set aside.
2. In large, heavy-bottomed pan, heat 1/2 cup broth over medium-high heat. Add onion and garlic, and cook until onion is translucent (4-5 minutes). Mix in curry powder until fragrant (30 seconds).
3. Add cabbage and cook, stirring occasionally, until wilted, adding water if needed to prevent pan from going dry (4-5 minutes).
4. Add chickpeas, green beans, cauliflower, and potatoes. Pour in remaining 1/2 cup broth and coconut milk. When liquid comes to a simmer, reduce heat and simmer, stirring occasionally, until potatoes are tender (10-15 minutes). Season to taste with pepper and serve.