Your guide to microwave cooking

Here, we offer advice on balancing the rising cost of living. This month, we share recipes from food writer Elaine Lemm, all cooked in the microwave for more efficient use of energy 

- ELAINE LEMM

It's incredible what you can rustle up at the touch of a button. From chocolate cake to butternut squash risotto, microwaves can add an extra dimension to your cooking, while saving valuable time and electricity costs. They're more energy-efficient than turning on the oven - a jacket potato can be ready in just 10 minutes if you use the microwave rather than baking it in the oven for an hour. They are the workhorse of a busy kitchen, and it's no surprise that 93% of households own one.

Which setting to use

All cooking times are based on a 900W oven. Adjust times accordingly for other wattages. The recipes are cooked on full power unless stated otherwise.

Garam masala vegetable curry

Unbelievably, this vibrant curry can be on your table in less than 20 minutes. The curry is rich with nourishing spices, spinach, coriander, chickpeas and coconut in thick tomato sauce, then finished with lime juice for extra zing. All you need is steamed basmati rice or a couple of naan breads to go alongside.

SERVES 2 PREP 10 mins COOK 10 mins EASY V

1 tbsp coconut oil

½ onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tbsp tomato purée

½ tsp turmeric paste or 1 tsp ground turmeric

2 tsp garam masala

½ tsp cumin

 ½ tsp ground coriander

400g can chopped tomatoes

50g baby spinach leaves, washed

400g can chickpeas, drained

100ml coconut milk

1 tbsp finely chopped coriander, plus 1 tbsp

chopped coriander leaves to garnish

1 tsp lime juice basmati rice or naan, to serve

1 Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.