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, ¾ cup water (1½ 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 ¼ tsp turmeric (2 tsp garlic powder and ½ 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 ½ 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 ½ 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, ¼ cup water, and a pinch of sugar until combined (½ 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.