Peel and chop the onions, ginger, garlic, and chop the tomato.
Then, add a few tablespoons of the EVOO to a large saucepan and set the saucepan over a stovetop set to medium heat.
Add the peeled and chopped onion, ginger, and garlic to the pan and let them saute for 7-8 minutes, stirring often.
Then, add all the other ingredients, such as the frozen edamame, smoked paprika, 2 teaspoons of the garam masala, the chopped tomato, the coconut milk, and water to the saucepan.
Cover the saucepan and let this curry simmer for 5-6 minutes over medium-high heat.
Turn off the stove, remove the lid, and stir in the 1/4 teaspoon of garam masala.
Season this dish with salt and pepper to taste.
Serve this dish garnished with some red pepper flakes and chopped fresh cilantro, parsley, or aromatic curry leaves.