Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper and cayenne in spice grinder or mini food processor; grind or process until about the consistency of coarse sand.
Stir potatoes and broth with spice mixture in large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer slowly for 10 minutes. Add eggplant, green beans and chick peas. Cover and continue simmering slowly until vegetables are quite tender, about 30 minutes.
Meanwhile, toast remaining 6 tablespoons of coconut in dry skillet over medium heat until lightly browned. Pour into bowl and set aside.