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": "2ce551dc08844dfbb7ee66568f8f5dba",
    "updated": "2025-04-21T18:21:03.917Z",
    "title": "Vegetarian Vindaloo",
    "subtitle": "This dish offers a complex blend of flavors, best appreciated when allowed to cool slightly from piping hot.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "chopped onions",
          "whole cumin seeds",
          "mustard seeds",
          "whole cloves",
          "cayenne pepper",
          "paprika",
          "turmeric",
          "cinnamon",
          "garlic, finely minced",
          "diced potatoes ((12.7 mm) cubes)",
          "carrots, sliced ((6.35 mm) slices)",
          "salt-free tomato paste dissolved in 2 c water",
          "cauliflower florets",
          "broccoli florets",
          "eggplant cut into (25.4 mm) cubes",
          "lemon juice",
          "finely chopped tomatoes",
          "zucchini, sliced thin ((6.35 mm) slices)",
          "canned salt-free chickpeas or fresh chickpeas soaked overnight and cooked until tender",
          "raisins",
          "cider vinegar"
        ]
      }
    ],
    "instructions": [
      "Begin by heating two tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven. Add the chopped onions.",
      "Cook the onions over medium-low heat for approximately 10 minutes, stirring occasionally, until they begin to caramelize and take on a rich brown color.",
      "While the onions are cooking, prepare the spices. Grind the cumin seeds, mustard seeds, and cloves using a spice grinder or mortar and pestle.",
      "Combine the ground spices with the cayenne pepper, paprika, turmeric, and cinnamon in a small bowl, mixing well.",
      "Once the onions have caramelized, add the minced garlic and cook for one minute. Then, incorporate the spice mixture, stirring to combine thoroughly.",
      "If the mixture appears dry, add a small amount of additional olive oil.",
      "Add the diced potatoes, sliced carrots, and one cup of the tomato paste-water mixture to the pot.",
      "Increase the heat to bring the liquid to a boil, then reduce the heat to maintain a gentle simmer.",
      "Simmer for 7 minutes, then add the cauliflower and broccoli florets. Continue simmering for another 7 minutes.",
      "While the vegetables simmer, heat one tablespoon of olive oil in a separate skillet over medium heat. Cook the cubed eggplant, stirring frequently to prevent burning, until it begins to soften.",
      "Sprinkle the softened eggplant with lemon juice.",
      "Transfer the cooked eggplant, chopped tomatoes, sliced zucchini, chickpeas, and raisins to the main pot with the other vegetables. Stir to combine all ingredients.",
      "Pour the remaining tomato paste-water mixture over the vegetables.",
      "Add the cider vinegar, cover the pot, and simmer for a final 10 minutes, or until all the vegetables are tender and the flavors have melded together.",
      "Serve the Vegetarian Vindaloo hot, accompanied by rice and plain yogurt."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]