1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yoghurt into the liquid.
2) Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
3) Divide curry evenly into bowls and scatter freshly torn mint or coriander on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavourful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.