Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Add squash, carrots, 1 tsp Indian Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 10-12 min.

While the veggies roast, bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, peel, then mince or grate garlic. Peel, then mince the shallot. Add rice to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb and shallots. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Reduce heat to medium, then add Indian Spice Blend, tikka sauce and half the garlic to the pan with lamb. Cook, stirring occasionally, until fragrant, 2-3 min.

Add coconut milk, roasted veggies, 1/2 cup water (dbl for 4 ppl), salt and pepper to the pan with lamb mixture. Reduce heat to low and cook, stirring often, until the curry thickens slightly, 3-4 min. While curry cooks, heat 1 tbsp butter (dbl for 4 ppl) in the microwave until melted, 30 sec. Add naan directly to another baking sheet. Brush both sides with melted butter and sprinkle with remaining garlic. Bake in the middle of the oven until golden-brown, 5-6 min. (TIP: Keep your eye on naan so they don't burn!)

Roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates, then top with spiced lamb curry. Sprinkle remaining cilantro over top. Serve garlic naan on the side for dipping.