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1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and sauté for 3-4 minutes, until softened.
3. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Sauté for 1 minute, stirring constantly.
4. Add the tomatoes and coconut milk and stir to combine.
5. Add the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 15 minutes.
7. Add the octopus and simmer for an additional 10 minutes, or until the octopus is cooked through.
8. Stir in the cilantro and season with salt and pepper to taste.
9. Serve hot.