In a medium bowl, mash the chickpeas until they are mushy but not quite pureed.

Preheat a large, heavy pan over medium heat. Toast the almonds for about 7 minutes, tossing frequently, until they are golden and browned in some spots. Transfer immediately to the bowl containing the chickpeas.

Toast the cumin seeds for 3 minutes or so, until fragrant and a shade or two darker. Transfer those to the bowl as well.

Add the courgette, coriander, ginger, garlic, salt, and black pepper, and mix well.

Add the breadcrumbs and use your hands to mix and mush until it holds together. Cover with plastic wrap (or a plate) and place in the fridge for at least 30 minutes.

Drain the cashews and add to a blender along with the broth. Blend until very smooth.

Preheat a pan over medium heat and add the coconut oil. Saute the onion in the oil for about 3 minutes, until translucent.

Add the garlic and ginger, and cook just until fragrant, 15 seconds or so.

Add the curry powder, garam masala, and cumin and toss for a minute or so.

Add the coconut milk, tomato paste, blended cashews and salt. Bring to a low simmer and let cook for 15 minutes or so.

Add the peas and let them warm through. Taste for seasonings, then turn off the heat and cover until ready to serve.

Preheat a large cast-iron pan over medium heat. Line the counter with some parchment paper.

Scoop up a scant ¼ cup of the mixture, roll into a football shape, and set on the parchment.

When the pan is hot enough, add some coconut oil and coat the bottom of the pan. Add the kofta, rolling each one around in the pan.

Fry them for about 7 minutes, rolling them around in the pan to get them browned on all sides.

Scoop some rice on to each plate, place 3 koftas on top of the rice, and cover with sauce. Garnish with coriander, if you like, and serve.