Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c56050f50353475cbc61649d7eb3332b",
    "updated": "2025-04-24T08:32:22.439Z",
    "title": "Two-Potato Vindaloo",
    "subtitle": "This flavorful vindaloo recipe is perfect for making a large batch and enjoying it over several days. The flavors deepen over time! A dollop of thick, cool yogurt makes a wonderful accompaniment.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cardamom pods",
          "cumin seeds",
          "coriander seeds",
          "cloves",
          "ground turmeric",
          "sweet paprika",
          "ground cinnamon",
          "vegetable oil",
          "shallots (about (283.495 g) in total), chopped",
          "brown mustard seeds",
          "fenugreek seeds",
          "curry leaves",
          "chopped fresh ginger",
          "fresh red chile, finely chopped",
          "ripe tomatoes, peeled and roughly chopped",
          "cider vinegar",
          "water",
          "sugar",
          "salt",
          "peeled waxy potatoes, cut into (25.4 mm) dice",
          "red bell peppers, cut into (25.4 mm) dice",
          "peeled sweet potatoes, cut into (25.4 mm) dice",
          "mint or cilantro leaves to serve"
        ]
      }
    ],
    "instructions": [
      "In a small frying pan over medium heat, dry-roast the cardamom pods, cumin seeds, and coriander seeds until they begin to pop.",
      "Using a mortar and pestle, grind the roasted spices along with the cloves into a fine powder. Discard the cardamom pods after the seeds are released.",
      "Combine the ground spice mixture with the turmeric, paprika, and cinnamon and set aside.",
      "Heat the vegetable oil in a large, heavy-bottomed pot.",
      "Add the chopped shallots, mustard seeds, and fenugreek seeds to the pot. Sauté over medium-low heat for 8 minutes, or until the shallots are browned.",
      "Stir in the prepared spice blend, curry leaves, ginger, and chile. Cook for an additional 3 minutes.",
      "Incorporate the tomatoes, vinegar, water, sugar, and salt.",
      "Bring the mixture to a boil, then reduce heat and simmer, covered, for 20 minutes.",
      "Add the diced waxy potatoes and bell peppers. Continue simmering for another 20 minutes.",
      "Add the diced sweet potatoes to the pot.",
      "Ensure all the vegetables are submerged in the sauce, adding more water if necessary. Cover and cook for approximately 40 minutes, or until the potatoes are tender.",
      "Uncover the pot and allow the sauce to bubble and thicken for about 10 minutes.",
      "Serve hot, garnished with fresh mint or cilantro, alongside plain rice."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]