Heat water in a saucepan and boil chopped vegetables (cauliflower, carrots, green peas) until tender but not overcooked. Drain water and set vegetables aside.

Heat oil in a heavy-bottomed pan.

Add cinnamon stick and curry leaves to the hot oil and sauté until fragrant.

Add finely chopped onion and sauté until translucent.

Add ginger garlic paste and green chilies, and fry until golden brown.

Add pureed tomato, red chili powder, turmeric powder, cumin powder, and coriander powder. Fry until the oil starts to separate from the sides of the pan.

Pour in thin coconut milk, cooked vegetables, and salt to taste. Cook for 5-6 minutes on low flame, allowing the flavors to meld.

Add thick coconut milk and chopped cashews. Turn off the heat.

Garnish with fresh chopped coriander leaves and grated coconut.

Serve hot with steamed rice or parathas.