In a large saucepan, heat the coconut oil over medium high heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, ginger, red curry paste, turmeric, cumin, paprika, coriander, salt and pepper and continue cooking until fragrant, about 1 minute. Add the broccoli, cauliflower and red peppers and sauté for 2 minutes.
Stir in Campbell’s® Tomato Soup, coconut milk and water. Reduce the heat to medium and simmer for 10-12 minutes until the broccoli and cauliflower are tender.
Divide into bowls and top with chopped cilantro. Serve with brown rice.