Curried Chicken with Cauliflower

This recipe is from food network. The recipe used slow cooker. I used dutch oven. I added 1 can tomato sauce.   I changed the cooking direction. http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-curried-chicken-with-cauliflower-recipe/index.html

Ingredients

3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1 or 2 tbsp curry paste
2 cups chicken broth,
low-sodium canned, or homemade
1 can tomato sauce
2 cups whole milk plain yogurt
(I  used fat free yogurt )
1  chicken breast cut chunks.
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1  cup red lentils,
1 head cauliflower, broken into large florets
1 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add chicken and cook 5 more minutes. 

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 dutch oven. 

Whisk the yogurt into the liquid. Add tomato sauce and lentils.Cook 10 minutes.

Add  cauliflower and chick peas and  salt to the dutch oven. Simmer almost 1 hour stirring ones in a while.
 Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.