Add the cashew nuts in a mixing bowl.
Add water till it is about 1 -2 inches above the level of the cashew nuts. Add 1 tsp of salt from the measured amount.
Gently mix and cover the bowl. Allow the cashew nuts to soak overnight or for at least 6-8 hours.
Next day drain out the water. Gently split the cashew nuts. Gently rub between your thumb and finger and it comes apart.
Heat oil in a wide pan over medium heat.
Add cinnamon sticks.
When the cinnamon begins to sizzle, add the sliced onion.
Stir fry the onion till it becomes soft. Do not allow it to turn brown as that will make the curry taste bitter.
Add curry leaves, chopped garlic and chllli paste. Saute for a few seconds.
Add turmeric powder and the peas.
Add the cashew nuts, remaining salt and coconut milk. Mix well.
Bring the curry to a gentle boil. Lower the heat and allow it to simmer for 15-20 minutes. Make sure the peas are cooked.
Add cumin powder, curry powder and chilli powder if using any. Mix well gently.
Serve piping hot cashew curry with some plain rice.