I realize the conflict of cooking from a book called The Splendid Table's How to Eat Weekends for this column, especially during a busy week. But this sweet potato and tamarind curry can be completed in less than an hour, which more than qualifies as a Dinner Tonight-able recipe. Plus, it's hard to think of a more satisfying, flavorful dish that comes together this quick.
Instead of using a pre-made curry paste (which can be quite delicious), the recipe calls for blending up your own. This sounds a little difficult, but it's basically as easy as tossing a bunch of fragrant ingredients into the blender and pressing a button. The paste is then cooked in a huge pot, then coconut milk is added.
After that step, all you basically do is add everything in and let it cook. But what comes out is slightly spicy, complex, and perfect for the cold weather.