For the sauté: chop the carrot, celery leaves and leek and transfer them to the pan with the oil and brown.
Add the seitan cut into strips, add salt and pepper and leave everything in the pan with the other ingredients, so that it flavours.
Add the hot water mixed with curry and turmeric and leave to cook with the lid on over a low heat for about fifteen minutes.
5 minutes from the end, add the cream, leaving a spoonful for decoration, then mix. Remove everything from the heat when you are satisfied with the flavor.
Bring the pan to the table with cream and very coarsely chopped parsley on the surface, remembering a final sprinkling of salt and pepper.
Serve with basmati rice or steamed vegetables.
