Slow Cooked Curried Chicken with Cauliflower

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3 tablespoons canola oil

6 cloves garlic, minced

2-inch piece fresh ginger, minced

1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)

3 cups chicken broth, low-sodium canned, or homemade

2 cups whole milk plain yogurt

6 bone-in skinless chicken thighs, about 2 1/4 pounds

1 1/2 tablespoons kosher salt

Freshly ground black pepper

1 (1 pound) bag red lentils, picked over (2 1/4 cups)

1 head cauliflower, broken into large florets

2 (16-ounce) cans chickpeas, drained and rinsed

1 bunch fresh mint or cilantro leaves, chopped

1 lemon, cut in wedges