Heat olive oil in a large nonstick skillet over medium-high heat.
Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
Add broth, salt, chickpeas and diced tomatoes and bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.