• Adjust rack to top position and preheat oven to 375 degrees. Wash and dry produce. • Finely chop jalapeño, removing ribs and seeds for less heat. Remove and discard any large stems from kale if necessary. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Melt 3 TBSP butter (6 TBSP for 4 servings) in a medium pot over medium heat. Add jalapeño, cumin, 1 tsp garlic powder, and 1⁄4 tsp turmeric (2 tsp garlic powder and 1⁄2 tsp turmeric for 4). Cook, stirring, until fragrant, 30-60 seconds. • Add kale, half the ginger paste, a pinch of sugar (big pinch for 4), salt, and pepper. Cook, stirring and scraping bottom of pot, until kale wilts, 30-60 seconds. • Stir in spinach a handful at a time. Cover; reduce to medium low. Cook until tender, about 10 minutes (add splashes of water as needed). Taste; season with salt and pepper.

• Meanwhile, place 1 TBSP butter and 1⁄2 tsp garlic powder (you’ll use the rest later) in a small microwave-safe bowl (2 TBSP butter and 1 tsp garlic powder for 4 servings). • Cover with plastic wrap; microwave until butter melts, 20-30 seconds. Carefully remove plastic and stir to combine.

• Once oven has preheated, place samosas on a baking sheet at least 1⁄2 inch apart. Bake on top rack for 5 minutes (you’ll add more to the sheet then). • Brush garlic butter over top sides of naan. • Once samosas have baked 5 minutes, carefully add naan to baking sheet. Bake until everything is warmed through, 5-7 minutes more.

• Meanwhile, open package of chicken and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with garam masala, salt, and pepper. Cook, stirring occasionally, until beginning to brown, 1-2 minutes. • Lower heat to medium; push chicken to one side of pan; add tomato paste and curry powder to empty side. Cook, stirring, until darkened in color, 1-2 minutes. • Stir in coconut milk, remaining ginger paste, remaining garlic powder, 1⁄4 cup water, and a pinch of sugar until combined (1⁄2 cup water and a big pinch of sugar for 4 servings). Bring to a simmer; cook until sauce has thickened slightly and chicken is cooked through, 2-3 minutes more. Taste; season with salt and pepper if desired.

• Fluff rice with a fork. • Place samosas, naan, rice, saag, and chicken curry in separate serving bowls; serve family style. ***Poultry is fully cooked when internal temperature reaches 165°.***