Stir the curry paste with 1 cup of water and pour into pan, followed by coconut milk, tomato sauce, and cilantro and bring to a boil. Reduce heat to medium low and add curry powder, garam masala, salt, and pepper (and chickpeas if using). Simmer uncovered, stirring occasionally, for about 10 minutes until sauce has thickened a bit. If including, add the tofu now and continue cooking for about 5 minutes until heated through. Serve hot with warm pitas.