Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "de495317894a4f82b6972fca49b66bf8",
    "updated": "2025-04-23T22:24:46.794Z",
    "title": "Chickpea and Sweet Potato Coconut Curry",
    "subtitle": null,
    "description": "This simple, one-pot curry is a flavorful and satisfying meal.  The combination of chickpeas, sweet potato, and coconut cream creates a rich and creamy texture, while the spices add warmth and depth. Mastering the balance of spices is key to a delicious curry, and with practice, you'll find your perfect blend.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "coconut oil",
          "yellow onion, diced",
          "kosher salt",
          "garlic cloves, minced",
          "freshly ground black pepper",
          "celery stalks, finely chopped",
          "carrots, finely chopped",
          "sweet potato, diced",
          "tomatoes, cored and diced",
          "curry powder",
          "ground cumin",
          "paprika",
          "cans chickpeas, drained and rinsed",
          "can coconut cream",
          "reduced-sodium vegetable stock",
          "chopped fresh cilantro, lightly packed",
          "lime wedges, for garnish"
        ]
      }
    ],
    "instructions": [
      "Heat the coconut oil in a large soup pot over medium-high heat. Add the diced onion and season with salt. Cook for 2 to 3 minutes, until the onion becomes translucent.",
      "Add the minced garlic, black pepper to taste, chopped celery, chopped carrots, diced sweet potato, diced tomatoes, curry powder, cumin, and paprika. Stir well and cook for 7 to 10 minutes.",
      "Incorporate the chickpeas, coconut cream, and vegetable stock. Reduce heat and simmer for 10 to 15 minutes, until the sweet potato is tender.",
      "Serve the curry in bowls, garnished with fresh cilantro and lime wedges."
    ],
    "notes_ingredients": "Always check ingredient packaging for gluten-free labeling.",
    "notes_instructions": "To freeze leftovers, allow the curry to cool completely.  Store in a labeled airtight container or freezer bag for up to 4 months. Thaw in the refrigerator for 1 to 2 days before reheating, or reheat gently from frozen on the stovetop."
  }
]