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": "e0dbeae40f4a4b728fb38d84dde1d105",
    "updated": "2025-04-25T17:44:15.169Z",
    "title": "Vegetable Curry",
    "subtitle": null,
    "description": "This warming vegetable curry is perfect for colder weather.  The blend of spices like cardamom, cloves, coriander, and cumin creates a deeply flavorful dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sunflower oil",
          "(300g) waxy potatoes, diced",
          "green cardamom pods, cracked",
          "cloves",
          "cinnamon stick, broken in half",
          "cumin seeds",
          "onion, finely chopped",
          "fresh root ginger, peeled and grated",
          "garlic cloves, crushed",
          "turmeric",
          "ground coriander",
          "salt and freshly ground black pepper",
          "(400g) can chopped tomatoes",
          "carrots, peeled and diced",
          "green chillies, seeded (optional) and sliced",
          "z (150g) savoy cabbage or green cabbage, sliced",
          "z (150g) cauliflower florets",
          "(150g) peas",
          "chopped cilantro leaves",
          "almond flakes, toasted, to garnish"
        ]
      }
    ],
    "instructions": [
      "1. Heat the sunflower oil in a large, deep-sided pan over high heat.  Add the diced potatoes and stir-fry for approximately 5 minutes, until they develop a golden-brown color.  Remove the potatoes from the pan using a slotted spoon and set them aside to drain on paper towels.",
      "2. Lower the heat to medium. Add the cardamom pods, cloves, cinnamon stick pieces, and cumin seeds to the pan. Cook and stir until the cumin seeds begin to crackle. Add the chopped onion and continue stir-frying for 5-8 minutes, until it softens.  Then, add the grated ginger, crushed garlic, turmeric, and ground coriander. Season with salt and pepper to your liking and stir for another minute.",
      "3. Stir in the chopped tomatoes. Return the potatoes to the pan.  Add the diced carrots, sliced chilies (if using), and 8fl oz (250ml) of water. Bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to low and simmer for 15 minutes, or until the carrots are tender. Add a little more water if necessary.",
      "4. Add the sliced cabbage, cauliflower florets, and peas to the pan. Increase the heat to medium and allow the liquid to simmer gently for 5-10 minutes, or until all the vegetables are cooked through. Remove and discard the cardamom pods and cloves. Stir in the chopped cilantro.  Transfer the curry to a serving bowl and garnish with toasted almond flakes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]