Heat coconut milk and curry sauce to simmering over medium-high heat; reduce heat to medium-low and simmer 45 minutes or until reduced to 1/4 cup.
Divide dough into 4 equal pieces. With rolling pin, roll each piece into 4 x 6-inch rectangle. Place rectangles onto parchment lined sheet tray; poke several times with fork and brush with 1 tablespoon oil. Bake at 350°F for 15 minutes or until browned and slightly crispy. If desired, for a crispier crust, turn crusts and bake 5 minutes longer.
In food processor, pulse beans, garlic, lemon juice and salt. Add tahini and remaining 3 tablespoons oil, and purée until smooth; transfer to bowl, cover and refrigerate up to 2 days.
In small bowl, toss kale with 1-1/2 tablespoons lime juice; cover and refrigerate. In separate small bowl, toss cabbage with remaining 1-1/2 tablespoons lime juice; cover and refrigerate.
To serve: Leaving 1/2-inch border, evenly spread flatbread with hummus; evenly top with kale, cabbage and carrot. Evenly drizzle with coconut milk mixture; evenly sprinkle with sesame seeds, and red pepper flakes and cilantro, if desired.