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": "ceb90712c5b741ff944e20c1e382f3d8",
    "updated": "2025-04-23T23:31:54.941Z",
    "title": "Mixed Vegetable Katsu Curry",
    "subtitle": null,
    "description": "Oven-roasting vegetables enhances their flavor beautifully. This light and refreshing curry sauce pairs wonderfully with various vegetables, allowing for flexibility with ingredients. The miso, sweet potato, eggplant, zucchini, and mixed greens provide a nutritional boost in this quick and easy meal.",
    "ingredients": [
      {
        "section": "For the roast vegetables",
        "ingredients": [
          "sweet potato (about 350g)",
          "aubergine",
          "courgette",
          "garlic cloves",
          "olive oil",
          "white miso paste"
        ]
      },
      {
        "section": "For the Katsu sauce",
        "ingredients": [
          "onion",
          "garlic cloves",
          "olive oil",
          "pinch of salt",
          "soy sauce",
          "curry powder",
          "maple syrup",
          "ground turmeric",
          "sambar (or garam masala)",
          "reduced-fat coconut milk",
          "vegetable stock"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "cooked basmati rice or x 250g bags microwaveable brown basmati rice",
          "mixed salad leaves",
          "sesame seeds (black/white/mixed)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 200°C. Line a baking tray with parchment paper.",
      "Prepare the roasted vegetables. Wash, trim, and cut the sweet potato and eggplant into 1.5cm cubes. Trim the zucchini, halve lengthwise, then cut into 1.5cm pieces. Peel and grate the garlic.",
      "In a large bowl, combine the olive oil, grated garlic, white miso paste, and a splash of water, stirring until a thick paste forms. Add the sweet potato, eggplant, and zucchini, tossing to coat evenly.",
      "Transfer the sweet potato and eggplant to the prepared baking tray using tongs. Roast for 10 minutes.  Remove the tray from the oven, add the zucchini, and return to the oven for another 20 minutes.",
      "While the vegetables roast, prepare the katsu sauce. Peel and finely dice the onion. Peel and grate the garlic.",
      "Heat the olive oil in a deep frying pan over medium heat. Add the diced onion and salt, cooking and stirring for 10 minutes until softened. Add the grated garlic and stir for 1 minute. Reduce the heat slightly, then add the soy sauce, curry powder, maple syrup, turmeric, and sambar, stirring for 1 minute to combine. Pour in the coconut milk, stir, increase the heat, and bring to a gentle simmer. Add the vegetable stock, stir, return to a simmer, and cook for approximately 10 minutes, or until the sauce noticeably darkens. Transfer the sauce to a food processor and blend until completely smooth. If the sauce is too thick, thin it with a tablespoon or two of water until it reaches the consistency of double cream.",
      "Remove the roasted vegetables from the oven and gently fold them into the katsu sauce.  Heat or cook the rice according to package directions. Serve the rice, curry, and salad leaves together, garnished with sesame seeds."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]