If you are going to cook them, then I think cutting them to size, parboiling then freezing would be best. I would freeze on a cookie sheet in single layer/individually, then transfer to a zip or vacuum bag. Another option might be in a zip/freezer bag filled then empty spaces filled with water into an ice block (takes up space, but makes uniform/stackable blocks especially if frozen in a mold).
If you have a pressure canner, you can pressure can them. Carrots can't be hot water bath bottled (unless they are pickled in vinegar). ...which leads me to ask ...have you considered making pickled carrots? They would go really well with curry. I believe there are also chutney recipes, though I can't think of one off-hand.
...you will still be doing a lot of chopping