It depends what you're trying to make. There are two things I almost always cook from scratch in the microwave, and that's trifle sponge (because I don't care if the sponge cake is going to be a bit dry and heavy, because I'm about to break it all up, mix it with diced fruit, and pour some sherry and quite a lot of jelly over it) and onion paste for curry.

If you want to make curry from scratch you can either do the whole thing in one pan and get "homestyle" curry - which is good - or you can make an onion paste by either cooking a very mildly spicy but ultimately rather bland onion soup for an hour to make the "base gravy", or by just chopping three or four onions and sticking them in the microwave on full blast for ten minutes before mooshing them with the hand blender.

Then you just bloom your spices in a bit of oil, chuck in some garlic and ginger paste (literally about the same amount of peeled garlic cloves and peeled ginger root mooshed up with the blender in a little oil and water) and let it bubble a bit, chuck in whatever veg and meat you're adding, and then slowly start adding your onion gloop, and boom, restaurant-style curry.

If you make the garlic and ginger paste in advance, and precook the meat a little (beef kind of wants to be stewed until it's tender, and then you can fire in the stock it's stewing in) then you can knock out an incredibly tasty curry in the same amount of time it takes to cook the rice.

And that's how restaurants do it, because you're not going to wait two hours for a homestyle curry to cook off properly.