In a large mixing bowl, combine the Garam Masala, curry powder, and a pinch of salt with the pheasant and toss to coat. Heat the coconut oil over medium-high heat in a large pan with a cover. Sear the pheasant for a couple of minutes on each side until all the pheasant is browned. Add the onion and garlic and cook for 2-3 more minutes. Stir in the coconut milk, tomatoes, and tomato paste and reduce the heat down to a simmer. Cover and cook for 30-40 minutes, stirring occasionally.