Heat olive oil in a large pot over medium heat. Add onion, fennel, and salt. Sauté until golden, about 6 minutes.
Add chard stems and cauliflower. Sauté another 3 minutes. Stir in the garlic, ginger, curry, turmeric, cumin, and pepper. Cook for 30 seconds.
Stir in the tomatoes, coconut milk, and broth and bring to a boil.
Add frozen seafood. Decrease heat to medium, cover, simmer 10 minutes.
Stir in chard leaves, cook until wilted, about 2 minutes. Stir in lime juice.